Ah, Latin American soups—a delightful tapestry of flavors and aromas that take you on a culinary journey without leaving your kitchen. Picture this: a simmering pot, bubbling with a medley of spices, bits of tender meat, and vibrant vegetables, filling your home with warmth.
I still remember the first time I tried sancocho on a breezy evening; it was like a comforting hug in a bowl. These soups are not just meals, they’re memories in the making.
Steps
- Warm olive oil in a soup pot over medium-high heat. Add diced onion, a pinch of salt, carrots, celery, and jalapeños. Sauté until the vegetables start to soften, about 3 to 5 minutes.
- Incorporate garlic, cumin, and oregano into the pot. Mix in the diced tomatoes with their juice and a pinch of salt, cooking for another minute.
- Pour in chicken stock and bring the mixture to a boil. Lower the heat, cover the pot, and let it simmer for 15 minutes.
- Mix in the thinly sliced Swiss chard and cook until just tender, about 1 minute. Add lime juice, additional salt, and cooked chicken to the soup.
- Serve the soup in bowls, garnishing with fresh cilantro and diced avocado. Alternatively, store it in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, finely diced
- Sea salt
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, seeded and diced
- 1 small jalapeño pepper, seeded and diced (about 2 teaspoons)
- 2 cloves garlic, chopped
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 (14.5-ounce) can diced tomatoes
- 6 cups chicken broth (homemade or store-bought)
- ½ bunch Swiss chard, stems removed and thinly sliced (about 1 cup tightly packed)
- 1 cup thinly sliced cooked chicken
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro, for garnish
- ½ avocado, pitted and diced, for garnish
- Polenta croutons, for garnish
FAQ
- Can I use different greens instead of Swiss chard in this soup?
- Yes, you can substitute Swiss chard with other leafy greens like spinach or kale. Each will bring its unique flavor and texture to the soup.
- Is it necessary to use homemade chicken stock, or can I use store-bought?
- While homemade chicken stock can enhance the flavor with its richness, store-bought broth is a convenient alternative that works well for this recipe.
- How can I make this soup vegetarian?
- To make a vegetarian version, replace the chicken stock with vegetable broth and omit the chicken. You can add more vegetables or beans to maintain the protein content.
- Can I prepare this soup in advance and store it?
- Absolutely, this soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months, making it a convenient meal prep option.
- What are some alternative garnishes if I don’t have avocado or cilantro?
- If you’re out of avocado or cilantro, you can garnish the soup with sliced radishes, a dollop of sour cream, or some crumbled queso fresco for added flavor.
Tips
- To enhance the depth of flavor, ensure you sauté the vegetables until they are just starting to soften. This will help release their natural sweetness and create a richer base for your soup.
- If you don’t have pre-cooked chicken available, consider quickly poaching chicken breasts in broth. This not only speeds up the cooking process but also infuses the chicken with additional flavor from the poaching liquid.
- When adding Swiss chard to the soup, be sure to cook it until just tender to maintain its vibrant color and preserve its nutritional value.
- For added freshness and a burst of flavor, remember to garnish the soup with freshly chopped cilantro and diced avocado just before serving.
Equipment
- Soup pot or large Dutch oven
- Straight-sided skillet (for poaching chicken, if not using leftover chicken)
- Ladle (for serving the soup)
