Naturopathic Cancer Treatment Provider for over 25 years
This healing, aromatic soup delights all of the senses and conjures images of a Mexican abuela creating something quite special. The combination of garlic, cumin, cinnamon and chili powder drives out any lingering cold and protects your body with an armor of antioxidants, while the cilantro helps to cleanse the body of toxins.
Spice it up with some jalapeños or extra chili powder if desired. Feel free to not-exactly measure your veggies here, and use what you have in the fridge, like greens and broccoli—soups are made for this. You can easily exclude the chicken to make it vegan. Kids love this soup, especially if they get to smoosh and add their own tortilla chips before eating.
Ingredients:
SERVES 4 TO 6
2 tablespoons extra-virgin olive oil
3⁄4 cup chopped yellow onion (about 1⁄2 medium onion)
1 teaspoon minced garlic (about 1 large clove)
Finely chopped jalapeño, to taste (optional; see Note)
2 celery ribs, cut into 1⁄4-inch dice
1 medium carrot, peeled and cut into 1⁄4-inch dice
1 small sweet potato, peeled and cut into 1⁄2-inch dice
3 teaspoons ground cumin
1 small zucchini, cut into 1⁄2-inch dice
2 teaspoons chili powder
1/8 teaspoon ground cinnamon
3 tablespoons tomato paste
5 cups vegetable broth
One 14.5-ounce can no-salt-added diced tomatoes
7 ounces hominy (about 1⁄2 can), drained, or fresh or frozen corn
1 cup shredded free-range rotisserie chicken
2 cups coarsely chopped fresh cilantro (about 1 bunch)
1 cup sliced scallions, white and light green parts only
2 tablespoons fresh lime juice (from about 2 limes)
1⁄2 tablespoon lime zest (from about 1 organic lime)
1 teaspoon salt
Sour cream, plain yogurt, or crumbled cotija cheese for garnish (optional)
5 cups tortilla chips, coarsely crumbled by hand
Directions:
1 Heat the olive oil in a large pot over medium-low heat. Add the onion, garlic and jalapeño (if using) and sauté until soft, about 5 minutes. Add the celery, carrot, sweet potato and cumin and cook, covered, until the sweet potato begins to soften, about 10 minutes.
2 Stir in the zucchini, chili powder, cinnamon and tomato paste and sauté for 2 to 3 minutes, then stir in the vegetable broth, tomatoes, hominy, and chicken. Cover the pot, reduce the heat to low, and bring the liquid to a gentle simmer. Allow the soup to gently simmer, covered, for about 30 minutes.
3 Turn off the stove and stir in the cilantro, scallions, lime juice and zest, and salt. Divide the soup among bowls. Just before serving, add a dollop of sour cream or yogurt or a sprinkle of cheese if desired, and a handful or two of crushed tortilla chips per bowl.
4 As with most soups, this one freezes well. Remember to add the garnishes and fresh tortilla chips after reheating.
Note:
If you decide to add jalapeños or any other variety of spicy chile, finely chop and add to the pot with the garlic and onions or directly to your bowl at the end. The seeds and the white pithy part carry most of the heat, so beware while preparing them and wash your hands after handling.
