So, my 13 yr. old daughter recently came to me and declared that she's decided she will be cooking one of our weekend meals. I come to find that her motivation for this is that one of her recent heart throbs, a British boy band member (that's another story), loves to eat. So, in her words, "she needs to learn so, when they get married she'll be able to take care of him." What's a father to do? Just roll with it.
I have to say, she found this terrific recipe from Ina Garten, who just happens to be one of my absolute favorites. She did an amazing job putting it together with very little of my help. I am so very proud of her, no matter what the motivation.
It will feed 8 people easily. We used a precooked chicken from the local deli to speed things up, rather than cooking one from scratch. We also added a can of white hominy to the mix and served the soup with a side of tortilla chips, fresh guacamole, and spicy black beans. The end result was fantastic. This recipe is a keeper and great for a cold day, excellent comfort food.
Whole Roasted Chicken, skin removed and meat shredded
Good olive oil
1 large white onion, peeled and diced
2 ribs celery, diced
2 carrots, peeled and diced
4 cloves garlic, peeled and minced
1 (28oz) can crushed tomatoes
1 can white hominy, drained
2 1/2 Qts. Chicken stock
1 jalapeño pepper, diced with seeds
1 tsp. cumin
1 tsp. coriander
1/4 C. cilantro, chopped
Kosher salt and fresh cracked black pepper, to taste
Heat a large soup pot over medium high heat. Add a good measure of olive oil, about 3 Tbsp. Heat until ripples form. Add onions, celery, and carrots. Cook, stirring frequently until onions turn golden brown. Add garlic and cook another minute. Add shredded chicken, tomatoes, chicken stock, hominy, jalapeño, cumin, and coriander. Bring to a boil and immediately reduce the heat to a simmer. Simmer for 20 minutes, stir occasionally. Add cilantro and correct seasonings with salt and pepper. Dish hot soup into bowls and serve with tortilla chips. Enjoy!
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