Chicken Soup with Vegetables
Stewing chicken (approximately 1.3 kg)
large dried Chile peppers
- 2 teaspoons
- 1 teaspoon
- 1 bunch
Soup vegetables (carrot, leek, parsnip) (carrot, leek, parsnip, or other aromatic vegetables such as celery or onion)
- 1 stalk
- 4 stalks
Red Chile pepper
- 300 grams
- 300 grams
peeled, seeded Pumpkin pulp
- 1 can
black Beans (400 grams) (substitute kidney beans)
- 125 grams
Rinse the chicken inside and out and place with 2 liters (approximately 2 quarts) of water in a large pot. Bring to a boil and remove the foam with a slotted spoon, then add the chiles, coriander and cumin.
Rinse the soup vegetables well, trim and coarsely chop. Add the bouquet garni and 2 tsp salt to the chicken, bring to a boil and let cook covered for 1 hour.
Halve the leek lengthwise, rinse and cut into 2 cm (approximately 3/4 inch) cubes. Peel the carrot and quarter lengthwise. Trim and rinse the celery. Cut the carrot and celery into about 2 cm (approximately 3/4 inch) pieces. Cut the chile pepper into thin rings.
Peel the sweet potatoes and cut the pumpkin into 2 cm (approximately 3/4 inch) cubes. Put the beans in a colander and rinse with cold water.
Remove the chicken from the broth and pour the broth through a fine sieve. Remove the vegetables and spices. Boil the sweet potatoes and pumpkin in the broth. Cover and cook about 15 minutes over medium heat. Boil carrots and celery in the soup and let it cook covered for another 10 minutes over medium heat.
Meanwhile, skin the chicken, loosen the meat from the bones and chop. Add the chicken, beans, leek and chile rings to the broth and heat.
Season the soup with salt and pepper and sprinkle with cilantro leaves. Distribute tortilla chips in bowls, pour in soup and serve. Serve sprinkled with cilantro leaves.