Green Chef

Ancho Chicken Soup

Cabbage, roasted red peppers, cotija, toasted pepitas

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Taste the soup after seasoning and adjust as needed. Adding salt and pepper throughout the cooking process is key to a delicious dish. Toast the pepitas just until fragrant, and garnish just before serving for the best texture and flavor.

Ingredients

1 whole Scallion
0.25 oz Garlic
3 oz Cabbage
0.25 oz Cilantro
2 whole Roma Tomatoes
10 oz Chicken Breast
3 oz Roasted Red Peppers
2 tsp Ancho-Cumin Spice Blend
6 oz Creamy Mushroom Broth
0.5 oz Pepitas
0.25 oz Cotija Cheese
0.5 cup Water
0 Cooking Oil
0 Salt
0 Pepper

Tools

large pot
small sauté pan
measuring cup
measuring spoons
thermometer
cutting board
paper towels

Click anywhere to see instructions →

Green Chef

Ancho Chicken Soup

Cabbage, roasted red peppers, cotija, toasted pepitas

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Ingredients

1 whole Scallion
0.25 oz Garlic
3 oz Cabbage
0.25 oz Cilantro
2 whole Roma Tomatoes
10 oz Chicken Breast
3 oz Roasted Red Peppers
2 tsp Ancho-Cumin Spice Blend
6 oz Creamy Mushroom Broth
0.5 oz Pepitas
0.25 oz Cotija Cheese
0.5 cup Water
0 Cooking Oil
0 Salt
0 Pepper

Tools

large pot small sauté pan measuring cup measuring spoons thermometer cutting board paper towels

Mise en Place

Prepare Vegetables and Herbs

Trim and thinly slice scallion. Mince garlic. Roughly chop 10 oz cabbage if necessary. De-stem ¼ oz cilantro and roughly chop the leaves. Small dice 2 whole Roma tomatoes into pieces about ½ inch each.

Prep Chicken

Pat 24 oz chopped chicken breast dry with paper towels and cut any larger strips in half lengthwise.

Prepare Other Ingredients

Roughly chop roasted red peppers if needed and set aside ancho-cumin spice blend, cotija cheese, pepitas, and creamy mushroom broth (6 oz for 2 servings). Measure out ½ cup water (or 1 cup for 4 servings) for the broth later.

Gather Equipment

Get out a large pot for the soup and a small sauté pan for toasting pepitas. Have measuring cups and spoons, thermometer, and cutting board ready.

Cooking Steps

Prep Ingredients

Trim and thinly slice scallion. Mince garlic. Roughly chop cabbage if necessary. De-stem cilantro and roughly chop leaves. Small dice Roma tomatoes into pieces, about ½ inch each.

Prepare Chicken

Pat chopped chicken breast dry with paper towels. Cut any larger strips in half lengthwise.

Start Soup

Heat 1½ tablespoons cooking oil in a large pot over medium-high heat. Add chicken to hot pot. Cook 3-4 minutes, or until lightly browned, stirring occasionally. Add scallion and garlic. Season with ½ teaspoon salt and ¼ teaspoon pepper (use 1 teaspoon salt and ½ teaspoon pepper for 4 servings). Cook 2-3 minutes, or until slightly softened, stirring occasionally.

Add Veggies and Seasoning

Add cabbage and roasted red peppers to pot. Season with ancho-cumin spice blend. Cook 3-4 minutes, or until cabbage begins to soften, stirring occasionally.

Finish the Soup

Add creamy mushroom broth, about half the cilantro, and about ½ cup water (use 1 cup for 4 servings) to pot. Stir to combine. Bring to a boil, then reduce heat to medium low. Simmer about 5 minutes, or until chicken is fully cooked and broth has slightly reduced, stirring occasionally. Season with salt and pepper to taste.

Toast Pepitas

Place pepitas in a small dry sauté pan over medium heat. Toast 2-3 minutes, or until fragrant, shaking pan frequently. Transfer pepitas to a cutting board and allow to cool. Roughly chop.

Plate and Garnish

Divide ancho chicken soup between bowls. Garnish with tomatoes, cotija cheese, toasted pepitas, and remaining cilantro. Enjoy!

← Click anywhere to see ingredients