Delicious and nutritious hot chicken soup. It can be served as a full meal.
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Ingredients:
¼ onion
1 garlic clove
3 arbol chili pepper
1 tablespoon olive oil
10 mushrooms
1 epazote sprig
1 carrot
1 zucchini
1 bundle of spinach
1 cup cooked shredded chicken
1 thyme sprig
1 oregano sprig
2 liters of water
Salt to taste
Plastic bag
Preparation: 30 minutes
Serves: 4 pax
Preparation:
Finely chop the arbol chili pepper, onion and garlic. Dice the carrot. Remove the stems from the spinach and keep the leaves.
Roast the poblano chili peppers over the flame of the stove, flipping with thongs until they look black on all sides. Put inside a plastic bag and let cool for 5 minutes. Remove the burn skin with your wet hand, rinsing it in water as many times as necessary. Open the poblano on one side. Remove veins and seeds and slice the chili pepper. Set aside.
Heat the oil in a casserole and fry the chopped onion, garlic and arbol chili peppers for a couple of minutes. Add the sliced mushrooms and continue cooking, stirring frequently, for 3 more minutes. Season with salt to taste.
Add the water and the epazote sprig. When it starts to boil, add the diced carrots and let boil for 10 minutes.
Add the diced zucchini and continue cooking 5 more minutes.
Add the spinach leaves with the poblano slices, shredded chicken, thyme and oregano and continue cooking 5 more minutes.
Serve hot.