Tuesday, August 4, 2015

Aztec Chicken Soup

One of the catch-22's of the growing season finally taking off is the fact that now we have to clear out the freezer and refrigerator in order to make room for the goods. Thankfully, Summer's not going away any time soon, and although a hot bowl of soup may not be what you'd think of when it comes to warm-weather fare, I promise you this pot of veggies, chicken and grains has more than enough Summer flavour to fit in. The richness of roasted tomatoes and the spice of the jalapeno pepper is present, but not overwhelming, making it perfect for a cool evening outside after an afternoon thunderstorm (of which we've had many!). 

Taste, nutrition and general deliciousness aside, for us the true joy of making (and enjoying) this chunky soup was being able to clean our (overburdened) fridge and freezer - just in time to stuff it full of fresh Ontario (not to mention backyard) produce. With a season this short and sweet, you need to snatch the opportunities when they present themselves! To add a little extra heartiness to our bowls, I dug into my dry storage and chose a rice and legume mixture called Aztec Blend™ that added a wholesome, slightly nutty aspect to the rest of the meal. 

Aztec Chicken Soup

Is it truly Aztec? I'm going to say no... so don't email me to tell me how off I am. But is it delicious and golden enough to win over Cuzco? You bet!

Shared with Waste Not Want Not Wednesday and Gluten Free Fridays

Hungry for more South American-inspired superfood? Don't forget to enter my Qi'a Superfood Snack Bar GIVEAWAY!

Aztec Chicken Soup
Makes 10 (lunch-sized) servings
8 cups corn stock
3 ½ cups roasted diced tomatoes (I used home-roasted but I like these too)
1 large carrot, diced
1 acorn squash, peeled and cut into 1/2" pieces
1 jalapeno pepper, minced
6 cloves garlic, minced
1 yellow bell pepper, diced
1 tbsp onion powder
1 tsp coriander
1 tsp paprika
1 tsp smoked salt
1 cup Aztec Blend™ (see note)
1 lb cooked, diced skinless chicken breast
  1. Combine all the ingredients (except the Aztec Blend™ and chicken) in a stockpot and bring to a boil.
  2. Reduce to a simmer, cover and cook 10 minutes, until carrots and squash are half cooked.
  3. Stir in the Aztec Blend™ and chicken and cook, uncovered, for 25 minutes, until vegetables and grains are tender.
  4. Serve immediately or freeze for later.
Amount Per Serving
Calories: 192.1
Total Fat: 1.9 g
Cholesterol: 28.1 mg
Sodium: 553.2 mg
Total Carbs: 26.9 g
Dietary Fiber: 4.0 g
Protein: 14.5 g

*Note: Aztec Blend™ is a combination of Colusari™ Red Rice, long-grain parboiled brown rice, green split peas, yellow split peas, red lentils and amaranth made by InHarvest - I bought mine at Bulk Barn but you can get it here too

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