We are soup fans. We like to appreciate their development from ingredients, through aromas, to gustatory delight. I suppose we are sopa-istas, or perhaps caldo-istas. Either way, we’re fans of largo — soups that take a good long while to develop and feed the soul as well as the body. While there are many soups that delight the tongue, we prefer those that delight the nose first.
Here’s a quick version of what I allowed to develop the other day.
- Grilled 8 chicken thighs (trimmed of excess fat) to just short of done.
- Let them rest till room temperature and refrigerated them overnight.
- Then sliced them across the grain to spoon-sized bites.
- Saved the congealed drippings.
Pre-cooking the chicken adds grill flavor, eliminates the curd-like white fat that boiling chicken sometimes produces. Chilling it overnight locks in the juices so that long simmering doesn’t toughen the meat.
- Chopped three yellow onions and nuked them to soft. I could have sauteed them to half golden, but I didn’t want a pervasive onion aroma interfering with the soup’s.
- Combined chicken, drippings, nuked onions, 2 cans of garbanzos, 1+ cup of picante sauce, 1 4 oz can of green chilies (mild), 3 tsp of fresh chili powder, 1 tsp of cumin, 1/3 cup of dark rum, 3 tbsp of olive oil and 1/2 tsp of red pepper flakes and water to just cover the ingredients in the slow cooker.
Within an hour the aroma therapy had begun. I let the soup cook on high for 4 hours and low about 2 hours. Served with French bread sippets.
Serves six generously.
Can be enhanced with garlic, shallot, cilantro, Mexican oregano
Hominy can replace the garbanzos and pork the chicken and one gets a Pozole.