Spicy soup with smoked chicken
4 servings
110 minutes
Spicy soup with smoked chicken is a rich and aromatic dish of Mexican cuisine that embodies the depth of smoked meat and the spiciness of spices. Its roots trace back to traditional recipes where the combination of peppers, vegetables, and spices creates a harmonious balance of flavors. Smoked chicken thighs give the broth a rich smoky aroma, while red chili adds a slight heat. Lentils make the soup nutritious and thick, while fresh herbs, garlic, and tomato paste complete the composition with fresh and vibrant notes. An ideal dish for cool evenings — warming, hearty, and awakening taste buds. It pairs excellently with corn tortillas or crusty bread, complementing Mexican gastronomic traditions.
1
We boil broth from chicken fillet until ready (about 1.5 liters).
- Chicken fillet: 1 piece
- Smoked chicken legs: 1 piece
2
While the broth is boiling, we finely chop the pepper, celery, and carrot.
- Sweet pepper: 0.5 piece
- Celery stalk: 2 pieces
- Carrot: 1 piece
3
Separate the meat from the drumstick bones. If desired, trim excess fat and skin. Add the bones to the broth. They will give it the necessary smoky flavor. (Cook for about 15 minutes).
- Smoked chicken legs: 1 piece
4
We take out the bones and fillet and throw lentils into the broth.
- Lentils: 0.5 glass
5
Simultaneously, we fry the vegetable mixture in vegetable oil.
6
We take out the chicken fillet and slice it. We do the same with the smoked chicken meat.
7
We add chicken to the frying vegetable mixture. Add pepper, salt, spices to taste, and tomato paste.
- Chicken fillet: 1 piece
- Smoked chicken legs: 1 piece
- Red chili pepper: to taste
- Tomato paste: 1 tablespoon
8
After three to five minutes of frying, we add the entire mixture to the lentil broth.
9
We cook everything together on low heat for a few minutes until the lentils are fully cooked.
10
At the end, we add crushed garlic and herbs (I added cilantro and basil).
- Garlic: to taste