The tomatillo and chipotle add some Mexican flare - and not to mention spice - but definitely aren’t things you’ll find in the garden. That being said, a spicy, flavourful soup on a warm fall day (I find September is often much nicer than our Augusts here in Calgary) is much more welcome on my table than something creamy and rich.
Photo by Dan Clapson
4 cups (1 L) chicken stock
2 cups (500 mL) water
1/3 cup canned chipotle peppers, finely chopped
1 red onion, thinly sliced
1 lime, zest and juice
1 Tbs brown sugar
2 tsp chilli powder
1/2 tsp ground cinnamon
1/2 cup uncooked brown rice
4 chicken thighs, cooked and roughly chopped
2 tomatillo, halved and thinly sliced
8 radishes, thinly sliced
1/4 cup fresh cilantro, loosely chopped
salt and pepper
- Place the first 8 ingredients in a medium pot and bring to a simmer on medium-high heat. Let cook for 10 minutes.
- Add brown rice to the pot, cover and continue to cook for 25 minutes, uncovering occasionally to stir.
- Next add chicken meat, tomatillo and radishes to the pot and let cook until the radishes and tomatillo have softened, about 3-4 minutes.
- Finally, stir in the fresh cilantro, season with salt and pepper, and serve.
Note: If you can’t handle the heat, garnish the soup with a few spoonful of sour cream!
Dan Clapson is a freelance food writer and columnist in Calgary. When he's not writing about Canada's amazing culinary scene, he is likely listening to 80s rock or 90s boy bands. Follow him on twitter @dansgoodside