The Times - Serving Waitsburg, Dayton and the Touchet Valley

As someone who loves researching recipes, I am particularly fascinated by the foods that are enjoyed across cultures. Chicken soup is one of those universally loved foods with versions that can be found across the globe. Humble and comforting, it is the food we have collectively grown-up eating, for thousands of years.

This nourishing recipe is take on a homey Mexican classic. A rich, flavorful broth with the added depth of cumin and oregano makes this soup special. Usually mildly spiced, you can add a little ground or fresh chili to increase the heat. As with most soups, the leftovers taste even better the next day.

Ingredients:

1 tablespoon olive oil

6 to 8 bone-in, skin-on chicken thighs

Salt and fresh ground black pepper

1 medium onion, diced

3 medium carrots, 1-inch chunks

3 celery ribs, 1-inch chunks

1 tablespoon dried oregano

1 teaspoon dried marjoram

2 garlic cloves, minced

1 tablespoon ground cumin

1/2 teaspoon ground chipotle pepper (optional)

1 bay leaf

6 cups chicken stock

15 or 25-ounce can hominy, drained

15-ounce can diced tomatoes

3 small Yukon Gold potatoes, 1-inch chunks

1 medium zucchini, 1-inch chunks

Juice of one lime

Cooked long grain white rice for serving

Cilantro and lime wedges for serving

Directions:

Heat oil in a Dutch-oven or heavy bottomed soup pot over medium heat. Generously season the chicken thighs with salt and black pepper. Add thighs, (in batches if necessary), skin side down in pot. Sear until light golden brown then flip and sear the other side. Remove chicken and set aside on a plate.

Add the onion, carrots, oregano, and marjoram to the pot. Cook, stirring frequently, until the vegetables begin to soften, about 3 to 5 minutes. Next add the garlic, cumin, chipotle chili, and bay leaf, stirring until soft and fragrant, about 1 to 2 minutes. Season with a pinch of salt and black pepper to taste.

Return the chicken thighs to the pot, along with the hominy, tomatoes, and chicken stock. Bring to a boil, then cover and reduce heat to maintain a simmer. Cook until chicken is cooked through and tender, about 30 minutes.

Remove the cooked thighs and transfer to a cutting board. Add the potatoes and continue to simmer for 10 to 15 minutes uncovered. Meanwhile, remove skin from chicken then shred or chop meat into bite size pieces. Then, add the zucchini and the shredded chicken to the soup, then continue to cook for another 5 to 10 minutes, until both the potatoes and zucchini are tender. If soup gets too thick while cooking, add a little hot water.

Remove soup from heat and stir in the lime juice. Taste and adjust seasoning, adding more salt as needed. To serve, scoop a little hot rice into the bottom of a bowl then ladle soup on top. Garnish with chopped cilantro and serve with lime wedges on the side.

Notes:

If you wanted to add more heat, you could add some chopped serrano or jalapeno peppers at the same time as the onions. You could try different vegetables such as sweet potatoes or winter squash instead of the carrots or potatoes.

Canned hominy can often be found in the Latin section of grocery stores. If you cannot find hominy you could use regular corn.

This week I served this rustic soup with a dollop of sour cream, and fresh homemade tortillas on the side for dipping. Enjoy.