It was snowing when I got up yesterday, and kept on snowing till nightfall, so I thought it was a good day to make a hearty, warming soup.
What I made was Sopa Mexicana, or Mexican chicken soup. Into my homemade chicken stock I threw onions, zucchini, bell peppers, celery, and lots of Mexican herbs like comino and oregano and— secret ingredient revealed!— some ground cloves. To this was added chunks of chicken and lots of chickpeas.
This was poured over steamed rice, after which I added fresh garnishes of cilantro, chopped spring onion, and chopped green chile, to add both bite and crunch. (You can add any vegetable you like at this stage. Or sour cream. Or guacamole.)
The result is a lovely nourishing full-bodied soup that you can serve to people who don’t like their food picante— the basic recipe has no hot spices at all, but you can add as much as you like at the end.
There’s another storm rolling in tonight, I’m told, but this time I’m prepared
Man, that looks good. You know what I’d throw into the mix?
Hominey.
Hominy would make it another fine Mexican dish, posole. Which I =also= eat a lot of in the winter.
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