SOPA 19
Think chicken and white bean chili and sopa de tortilla with a chilaquiles vibe and you’ll get my Sopa 19. This soup, if you will, was another constant source of Mexican-inspired comfort food during lockdown. Thanks in part to predictable shopping habits that even at the height of a global pandemic couldn’t hinder; there was never a shortage on cannellini beans, boneless chicken thighs, and double concentrate at market. Yes, the name does inherently play to the cheap seats – what with already having a recipe called Tacos on Lockdown – however, like our grandmothers before us, who made do during strife ‘back in the day’ to put food on the table with whatever resources they had available, I feel the name is not only historically and gastronomically appropriate, but a necessary reminder to remain moving forward.
PREP/COOK TIME: 30 Minutes
Makes 2 Servings
INGREDIENTS
2 Tb – Extra Virgin Olive Oil
1 Tsp – Ground Cumin
1 Tsp – Ground Chili Powder
½ Tsp – Ground Chipotle Powder
1 ¼ Lb – Skinless, Boneless Chicken Thighs
2 Tsp – Noya Adobo AP Seasoning (recipe below)
2 Tb – Apple Cider Vinegar
1 Tb – Double Concentrate Tomato Paste
3 Cloves – Garlic, Finely Grated
1 (15.5 Oz) Can – Cannellini Beans, Drained and Rinsed
15 Oz Water (Using Same Can from Beans)
1 Large Bay Leaf
4 Oz (About ½ Bag) - Don Julio Yellow Corn Tortilla Chips, Lightly Broken
¼ Cup – Finely Snipped Fresh Cilantro for Garnish
3 Scallions, Finely Chopped (Stems and Leaves) for Garnish
½ Cup – Sour Cream for Garnish
NOYA ADOBO ALL – PURPOSE SEASONING
1 Tb – Ground Garlic Powder
2 Tsp – Ground White Pepper
1 Tsp – Table Salt
1 Tsp – Finely Ground Dried Mexican Oregano
½ Tsp – Ground Turmeric
THE NITTY GRITTY
Cut chicken thighs to bite-size pieces. In a medium mixing bowl, add chicken pieces along with adobo seasoning and toss to coat.
In a large skillet, or non-stick pan, heat oil at medium high. Add cumin, chili and chipotle powders; cook till aromatic and spices foam. Add chicken to pan; be sure that all pieces form one layer. Cook chicken on one side till pieces lose pink color around edges. Add vinegar and toss. Cover and reduce heat to medium; allowing chicken pieces to release and simmer in their own juices (about 2 – 3 minutes). Add double concentrate and garlic; stir to coat. Add beans, water and bay leaf; stir to combine and cover. Simmer for 8 – 10 minutes, or till ‘broth’ slightly reduces. Remove bay leaf. Add chips and stir like you’re afraid of breaking the chips any more than you have.
Serve immediately. Garnish with cilantro and scallions for freshness, and a generous dollop of sour cream for richness and lactic tang.
APRIL 20, 2020
