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Mexican Chicken Vegetable Soup With Cocoa

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Mexican Chicken, Vegetable s 3 Servings

INGREDIENTS

1 T All-purpose flour
1 1/2 t Olive oil
3 Cloves garlic, minced
Salt, as needed
Coarsely ground pepper, to
taste
1 Shallot, diced
1 Skinless boneless chicken
breast halve chopped
1/2 t Unsweetened cocoa powder
1/4 t Dried oregano
1/4 t Ground cumin
4 c Juice from tomatoes, PLUS
water and/or chicken base
1 1/2 c Chopped tomatoes, see pantry
3/4 c Mixed vegetables, see pantry
1/8 t Red pepper flakes
1 t Dried parsley
3 T Chopped fresh cilantro, or
to taste
minutes or to taste.

INSTRUCTIONS

Drain the tomatoes, catching the liquid in a 4 cup measure. Add water
to the tomato juice to a level 4 cups. Add 1-1/2 Tsp. concentrated
soup base or bouillon. Set aside.  Heat a heavy-bottomed, non-stick
soup pot over moderate to low heat.  Add the flour and cook, stirring,
until lightly brown. Immediately  remove the flour from the pan,
transferring to a plate to cool.  Heat oil over medium heat in the pan.
Add garlic and shallots and  cook, until golden, about 10 minutes.  Add
the chicken pieces and saute until done (about 5 to 8 mins).  Stir in
the browned flour, the cumin, and the cocoa, stir to moisten  and cook
for about 1 minute; do not burn. Add the liquid for the soup  very
gradually, whisking with each addition. Add vegetables and red  pepper
flakes and parsley. Bring just to a boil. Reduce heat to low  simmer
for  Add fresh cilantro (or fresh parsley), stir, and warm through.
Serve.  >Adapted from RECIPES FROM THE NIGHT KITCHEN, by Sally
Nirenberg  (1991) >Pat Hanneman. mc-PER SERVING 25% cff: 115 cals; 3g
fat; 9g  prot; 13g carb; 17 mg chol; 177mg sod.  PANTRY : No-salt added
stewed tomatoes. Mexican Vegetable medley  includes corn, red and green
bell pepper, black beans, celery.  Chicken fillet is between 3 and 3.25
oz.  Recipe by: Pat Hanneman 1998-Mar  Posted to EAT-LF Digest by
KitPATh <phannema@wizard.ucr.edu> on Mar  09, 1998

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