Latin Chicken Soup
Jeffrey Quasha
Executive R&D Chef
Morrison Living
Savannah, Ga.
Chef Jeffrey Quasha creates a Latin-flavored soup base from scratch using readymade chicken broth, available in large tubs for foodservice. A vegetable broth version is also available. He seasons the base with cilantro, cumin, garlic, chili powder, onions, lime and poblanos, then offers it as the foundation of a soup station at Morrison Living. Servers dish out the soup and offer a variety of add-ins, including chicken, hominy, tortilla strips, avocado and pickled radishes.
Ingredients
Latin soup base
2 tbsp. olive oil
1 poblano pepper, seeded and diced small
2 med. sweet onions, chopped
4 cloves garlic, chopped
2 tbsp. chili powder
2 tbsp. cumin
2 tsp. coriander
1 tub foundation chicken broth
3 limes, juiced
1 bunch cilantro
1½ gal. warm water
Garnishes (per serving)
½ cup cooked hominy
½ cup shredded cooked chicken
¼ cup cubed avocado
1 tbsp. crispy tortilla strips
1 tbsp. sliced or pickled radishes
1 tbsp. chopped fresh cilantro
8 oz. Latin soup base
Steps
1. In large stockpot over medium-high heat, heat olive oil. Add poblano pepper and onions; saute 2 minutes or until softened.
2. Add garlic, chili powder, cumin and coriander; cook for another 2 minutes. Stir in chicken broth, lime juice and cilantro. Cover stockpot and reduce heat to low. Cook, covered, for 1 hour.
3. Keep soup base warm at soup station. Into individual bowls, measure hominy, chicken, avocado, tortilla strips, radishes and/or cilantro. Ladle 8 ounces broth over ingredients.
Photograph courtesy of Campbell’s Soup