I’ll admit it. On the week of Cinco de Mayo, I’ll always fall prey to the marketing ploys of grocery stores (ex. limes, tortilla chips, Mexican beer, and guacamole components displayed prominently at the front of the store) I’ve also been known to throw back a few more than I should on a day that doesn’t really have any significance to this Italian/Slovenian girl. Hey, “when in Rome….errrr, Mexico City…” Right? This recipe is for those of you who fall into one, or both of those same categories.
Earlier this week I made chicken fajitas with fresh guacamole, hands down my favorite dish to order at a Mexican restaurant and one of my favorites to make at home as well. So on day two, I found myself with some leftover chicken, black beans (both cooked), jalapenos, avocado, roasted corn and cilantro. Rather than transforming the flavor profile of the meat (silly, since it was already heavily seasoned) I chose to make something new with some of the same ingredients I worked with the day before.
I don’t know about you, but when I’m working through a hangover, I often like to “sweat it out.” So I decided to bring the heat…and put these, and a few other ingredients, together to create a Cheftovers version of tortilla soup.
I chose a dutch oven for this project, and started with chopped garlic, jalapenos and onion. I sauteed those in some canola oil until the onions were translucent, just a couple minutes. Then I tossed in the roasted corn and season chicken (chopped into small pieces) I had leftover from “fajita night.” Next, I cracked open a can of petite diced tomatoes and poured those in. And since this was a soup, it certainly needed some stock. I added a carton of chicken stock, making sure to season it generously with salt, and chipotle chili pepper to add some more, smokey heat to my “soup-to-be.”
Finally, I tossed in a few sprigs of fresh cilantro, and squeezed a couple of lime wedges’ worth of juice into the pot to give it some brightness and acidity.
I brought the soup to a boil, then reduced the heat and let it simmer at a medium/low for about a half hour. Toward the end, I tossed in the leftover black beans (didn’t want them to get too mushy or break down from being in there too long). I tasted my soup and decided to add just a little more chipotle pepper and a bit more lime juice (a preference thing). Now, it was time for some elaborate garnishes, since I had some on hand.
After scooping out a couple ladles full of my Cinco de Mayo Hangover Soup, I sliced up some fresh avocado and jalapenos, then tossed in a few more sprigs of cilantro.
You could also add some crunchy baked tortilla strips for texture, or some shredded cheese.
Vamos a comer! Let’s eat! This soup should make you sweat as much, or as little as you want…and help you get to Seis de Mayo. Now, I gotta ask…What’s your favorite hangover meal?