This richly flavorful “caldo,” or soup, gets its color, flavor and heat from Serrano Chiles, along with a medley of aromatic spices. Dry-toasting Serrano Chiles is an important step, as it develops their slightly fruity flavor.
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients
Makes 8 servings
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3 Whole Serrano Chiles, stemmed and seeded
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Hot Water
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4 Cups Chicken Stock, divided
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1 Large Boneless Skinless Chicken Breast
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1 Tablespoon Vegetable Oil
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1 Carrot, thinly sliced
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1/2 Large Onion, halved lengthwise and thinly sliced
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2 Cloves Garlic, minced
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1 Teaspoon Ground Cumin
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1/2 Teaspoon Ground Coriander
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1/8 Teaspoon Ground Cloves
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1 (15 Oz.) Can Fire-Roasted Diced Tomatoes
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Shredded Cabbage, for serving
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Sliced Radishes, for serving
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Lime Wedges, for serving
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Diced Avocado, for serving
Directions
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Toast serrano chiles in batches in a dry skillet over medium heat, pressing down with a spatula to get good contact with the pan, about 30 seconds per chile.
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Soak chiles in a bowl and cover with hot water. Soak until softened, about 20 minutes. Drain liquid. Place in a blender with 2 cups chicken stock, and blend until smooth.
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Meanwhile, place remaining stock in a large saucepot, and bring to a boil. Reduce heat to low and bring to a bare simmer. Add chicken breast. Poach until done. Transfer to a plate, reserving stock. When cool enough to handle, shred.
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Heat vegetable oil in a large stockpot over medium-high heat. Add carrot, onion and garlic, and sauté until slightly softened, about 3 minutes.
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Add reserved chile puree, and sauté, stirring continually with a heat-proof spatula, until puree thickens slightly and turns a shade darker.
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Add spices, tomatoes, zucchini and reserved stock. Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Remove bay leaf and cinnamon stick.
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Add shredded chicken to soup. Serve with cabbage, radishes, lime wedges and diced avocado to garnish.