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Aztec Chicken Soup

Preparation Time: 15 minutes 

Cooking Time: 2 hours and 25 minutes 

Servings: 6 Pints 


1 poblano pepper, large 

1-2 jalapeño peppers 

6 tomatillos, fresh, husks removed 

1½ cups white onion, chopped

1 tsp. cumin, ground 

2 tbsp. olive oil 

4 ears fresh corn 

3 garlic cloves, minced 

4 cups chicken stock/bone broth 

2/3 cup lime juice, fresh 

1½ tsp salt 

1 tsp. black pepper, ground 

1½ lb. chicken thighs/breasts, skinned and boned, cut into 1-inch chunks 


Preheat the oven at 420°F. Take a baking sheet with aluminum foil and align poblano, jalapeno, and tomatillos. 

Bake for 25 minutes or more until they become soft and the skin is blistered. Turn pepper every 5 minutes. Remove peppers. 

Transfer in a bowl. Cover with plastic wrap and leave it for 20 minutes. Cool tomatillos, chop them coarsely, and transfer them to a bowl. After 20 minutes, peel, seed, and chop peppers. Add tomatillos. 

In a Stainless-steel Dutch oven, add olive oil and sauté onion and cumin on medium-high flame until softened. In a large bowl, cut corn kernels tips. 

Scrape milk and pulp from corncobs. Add corn and garlic in the Dutch oven with onions and cook for 5 minutes with continuous stirring. Add peppers, tomatillos, stock, lime juice, salt, and black pepper. Boil the mixture on a high flame. 

Reduce flame and let it simmer, uncovered for 5 minutes with frequent stirring. Add chicken, boil on high flame for 5 minutes and stir. Remove from flame. 

Transfer hot soup in hot jars. Leave headspace of 1-inch. Remove air bubbles. Clean the rim of the glass jar. Place the lid and apply a band around it. Adjust to ensure that the lid is tight. In a pressure canner, place jars on racks with simmering water (2-inches, \180°F). 

Place lid on canner, adjust medium-high heat. Vent steam for 10 minutes at 10/11 pounds (psi for weighted gauge/dial-gauge canner). 

Process pint jars for 75 minutes or quarts for 90 minutes. Turn off the canner, remove the lid after two minutes when pressure turns zero. Keep the jars in the canner for 10 minutes more. 

Remove the jars. Reprocess if the jars are not sealed. Cool and store in the refrigerator. 


Calories: 69.8; 

Carbs: 7.9g; 

Fat: 2.8g; 

Protein: 5.2g

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