Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 can (15 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh catnip leaves
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add chicken and cook until browned on all sides, about 5 minutes.
2. Add onion and garlic to the pot and cook until softened, about 3 minutes.
3. Stir in cumin, oregano, and chili powder and cook for 1 minute.
4. Add diced tomatoes and chicken broth to the pot and bring to a boil. Reduce heat and let simmer for 20 minutes.
5. Remove from heat and let cool slightly. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in heavy cream and catnip leaves. Season with salt and pepper to taste.
7. Cook over low heat for 5-10 minutes, stirring occasionally, until heated through.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking chicken and vegetables, low heat for simmering and heating soup.
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with turkey or tofu for a vegetarian option.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Catnip leaves can be substituted with fresh cilantro or parsley.
Variations:
- Add diced potatoes or corn for a heartier soup.
- Top with shredded cheese or sour cream for added flavor.
- Use leftover cooked chicken or turkey instead of raw chicken for a quicker cooking time.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid burns.
- Use an immersion blender for easier blending and less mess.
- Adjust the amount of chili powder to your desired level of spiciness.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve soup in individual bowls with a sprinkle of fresh catnip leaves on top.
Garnishes:
Fresh catnip leaves, shredded cheese, sour cream, diced avocado.
Pairings:
Crusty bread, salad, roasted vegetables.
Suggested side dishes:
Grilled cheese sandwich, quesadilla, tortilla chips.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out. If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Be sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Sopa de Gato, or "cat soup," is a traditional Mexican soup made with chicken, tomatoes, and spices. The addition of catnip leaves in this recipe adds a unique twist to the classic dish.
Flavor profiles:
Creamy, spicy, and slightly herbaceous.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Taste: Savory, Creamy, Herbal, Comforting