About
This soup is delicious on a cold day. The base of the soup has a nice heat thanks to dried chili de arbol and guajillo peppers. Each bowl of soup is then topped with shredded cabbage, sliced radishes, cilantro and diced avocado for texture and flavor.
17.5 g of dried chile de arbols = 2/3 cup
10 g of dried guajillo peppers = 3 small
Ingredients
- 1 ¼ pound chicken breast boneless skinless raw
- 1 ½ tablespoon avocado oil
- 8 gram chile de árbol
- 5 gram dried guajillo chile pepper – bailey farms
- 1 ½ cup boiling water
- 3 clove garlic, fresh
- 30 ounce chicken broth
- 3 cup water
- 2 teaspoon coarse kosher salt by morton
- 2 cup cabbage, green, raw
- 8 small radish, raw
- ½ cup, chopped cilantro
- 1 each avocado
Instructions
- Destem the chilies and add them to a blender cup. Add in 1 ½ cups of boiling water. Push the chilies down into the hot water with a spoon. Allow chiles to rehydrate for 10-15 minutes.
- Heat a 6 quart dutch oven over medium-high heat until hot. Add the avocado oil and swirl the pan. Add the diced chicken breast. Saute on the first side for 3-4 minutes until browned and then stir the chicken and brown on the other side. Season with half of the salt.
- Add the garlic cloves to the dried chilies and puree it all with a stick blender. Add chicken broth and the chili puree to the dutch oven. If you don't like a lot of heat, add a small amount of chili puree at a time and taste after the chicken is cooked. Adding more as necessary. Bring the broth to a simmer and cook for 30 minutes or until chicken is tender. Season broth with the other half of the salt.
- Ready the toppings by slicing the cabbage thin, slicing the radishes thin, chopping the cilantro and dicing the avocado.
- Serve soup hot in bowls with shredded cabbage, sliced radishes, chopped cilantro and diced avocado on top.
Nutrition Facts
- Servings: 6
- Calories: 214.6kcal/884.1kJ (per serving)
- Fat: 11.5g (per serving)
- Carbs: 5.4g (per serving)
- Protein: 23.4g (per serving)
