Recipe - Mexican Chicken Vegetable Soup With Cocoa

1 tablespoon Allpurpose flour
1 One half teaspoon Olive oil
3 Cloves garlic; minced
Salt; as needed
Coarsely ground pepper; to
taste
1 Shallot; minced
1 Skinless boneless chicken
breast halve; chopped
One half teaspoon Unsweetened cocoa powder
One fourth teaspoon Dried oregano
One fourth teaspoon Ground cumin
4 cup Juice from tomatoes; PLUS
water and/or chicken base
1 One half cup Chopped tomatoes; see pantry
Three fourths cup Mixed vegetables; see pantry
1/8 teaspoon Red pepper flakes
1 teaspoon Dried parsley
3 tablespoon Chopped fresh cilantro; or
to taste

Drain the tomatoes, catching the liquid in a 4 cup measure. Add water to
the tomato juice to a level 4 cups. Add 1One half Tsp. concentrated soup base
or bouillon. Set aside.

Heat a heavybottomed, nonstick 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 20
minutes or to taste.

Add fresh cilantro (or fresh parsley), stir, and warm through. Serve.

Adapted from RECIPES FROM THE NIGHT KITCHEN, by Sally Nirenberg (1991)
Pat Hanneman. mcPER SERVING 25% cff: 115 cals; 3g fat; 9g prot; 13g carb;
17 mg chol; 177mg sod.

PANTRY : Nosalt 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 1998Mar

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Mar 09,
1998