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-   -   Your favorite low carb Mexican style chicken soup (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/797951-your-favorite-low-carb-mexican-style-chicken-soup.html)

DixieMoon 02-26-2013 09:31 AM

Your favorite low carb Mexican style chicken soup
 
Looking for a recipe for crock pot low carb mexican chicken soup. Have lots of chicken and like spicy. What's your fav?

Charski 02-26-2013 10:24 AM

Posole!

Cook the chicken with an onion and a few cloves of garlic, some oregano (Mexican if you have it), a Mexican beer (optional but adds good flavor!) and enough water to cover, til the chicken is tender. Strain off the stock and let the meat cool, then pull it off the bone.

Meanwhile, take about 8 dried chiles of your choice (I like to mix 'em up - California, negro, ancho, a couple of the little hot Japanese ones if you like them) and stem them then shake out the seeds. Put the peppers on a foil-lined baking sheet and pop them into a 250* oven about 7 or 8 minutes - til you JUST smell them. They burn easily so keep an eye on them.

Let the chiles cool, then put in blender container with enough of the hot chicken stock to cover. Add a couple cloves of garlic, some cumin, and some oregano and blend til smooth. Add that back to the chicken stock pot, along with a drained can of hominy (the Mexican ones are the lowest in carbs usually).

When ready to serve, put some of the chicken meat, shredded, into large bowls, ladle in the steaming-hot broth over the meat, and pass bowls of thinly sliced radishes, sliced green onion, chopped avocado, chopped fresh cilantro, thinly sliced Serrano or jalapeno pepper (seed it if you don't like it TOO spicy!), shredded red or green cabbage. We like to shake a little Cholula chile & lime sauce into ours too.

You can also make this with pork or beef, but we like the chicken version best!

It's pretty much a "to taste" soup - and I also find that even after making the chicken stock, I like to add a little chicken stock paste to the pot to enrich the flavor.

DixieMoon 02-26-2013 10:27 AM

That sounds good and spicy! Thanks Charski

Charski 02-26-2013 11:10 AM

You're welcome. It's about as spicy as you want to make it! We like ours pretty spicy.

I forgot to add that I use a Mexican beer (usually we have Corona Light on hand, sometimes Negra Modelo) when stewing the chicken. It's not mandatory but it does add a good flavor.

I edited above to add that in, just wanted to make sure you saw it! :)

DixieMoon 02-26-2013 01:26 PM

Ahh - the Corona would be good in that and also some fresh lime juice in the finished dish!

Charski 02-26-2013 02:46 PM

DOH, yes, I do cut up fresh lime wedges to serve with it! Forgot that. That's what happens when I go from (old) memory!


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