Sopa Zapoteca
- Total Time
- 2 hours 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1chicken, about 3 pounds, cleaned
- 1head garlic
- 1onion, quartered
- 1teaspoon vegetable oil
- 2leeks, washed, trimmed and chopped
- 2cups zucchini, cut into ¼-inch dice
- 1poblano pepper, roasted, peeled, seeded and chopped
- 2cups fresh or frozen corn niblets, defrosted if frozen
- 2tablespoons cornmeal
- 1tablespoon salt, plus more to taste
- Freshly ground pepper to taste
- ½cup toasted sliced almonds
- 2tablespoons minced cilantro leaves
Nutritional analysis per serving (8 servings)
384 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 26 grams protein; 693 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chicken, garlic and onion in a large pot, cover with 1 gallon of cold water and simmer for 2 hours, skimming as necessary, until a quarter of the liquid has evaporated. Carefully remove the chicken from the pot and set aside. Strain the broth, cool and skim the fat from the top. Set aside. Discard the chicken bones and skin, shred the meat and set aside.
- Step 2
In a heavy-bottomed soup pot, warm the vegetable oil over low heat. Add the leeks and cook until soft, about 5 minutes. Add the zucchini, the roasted poblano and the reserved chicken broth and bring to a simmer. Briefly process the corn in a food processor until it is nearly smooth and then whisk it into the simmering soup. Add all but 1 cup of the reserved shredded chicken to the soup.
- Step 3
Place the cornmeal in a bowl and whisk in 1 cup of the soup until smooth. Whisk this mixture into the simmering soup and continue cooking, stirring constantly, for 5 more minutes. Add the salt and pepper and serve garnished with the remaining chicken, sliced almonds and cilantro.
Private Notes
Comments
I used leftover chicken and canned chicken broth. I doubled the amount of poblano chili and served it with warm tortilla. We both liked it for a light meal.