Mexican Cold-Front Soup
bone-in, skinless chicken thighs
red bell pepper
green bell pepper
corn (kernels only)
freshly ground cracked pepper
long grain rice
Zest of two limes
Juice of three limes
Bring stock and chicken to a boil, cooking chicken thoroughly.
Strain the stock and set aside. Allow chicken to cool, then pull chicken off the bone and set aside.
Remove chorizo from casings. Add chorizo and olive oil to a pot over medium heat. Once brown, small dice the celery, onion and bell peppers, and add them to the pot.
Cook for five minutes, then add corn kernels, pulled chicken and small diced pasilla chilies.
Add granulated garlic, cumin, cayenne pepper, chili powder, salt and freshly ground cracked pepper.
Add stock to pot. Once stock comes back to a boil, add rice, lime zest and lime juice.
Turn heat down to very low simmer. Allow to cook for 30 minutes.
Turn heat back up to a medium simmer and add tomatoes.
In a separate bowl, combine cornstarch and water. Once stock comes back to a boil, add cornstarch/water mixture to pot (this is not to thicken the soup, but to add body).
Add chopped green onions and cilantro. Cook for two minutes, and you’re ready to bowl up.
Garnish your dish with lime wedges, cubed avocado and crispy tortillas.