Saturday, October 1, 2011


In honor of our official entry into the "ber" months (yea for October!), I made a new soup recipe today from Sunset Magazine.  Yes, it is 97 degrees today, but I'm pretending there is a chill in the air. 

The ingredients were a new combination for me--I've never made anything combining green olives and orange zest, but it works.  It is spicy so if you aren't one to enjoy a slight burn on the tongue, you may want to back off the chile powder and cayenne.  I made the recipe as is without any changes and savored every bite.  Technically it's called a stew, but it seemed more soup-like to me.  It's now my sister's new favorite soup recipe.  Go forth and make.


  • 4 cups reduced-sodium chicken broth
  • 2 pounds boned, skinned chicken thighs
  • 2 tablespoons extra-virgin olive oil
  • large white onion, finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano (preferably Mexican)
  • garlic cloves, minced
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon cayenne
  • 1 cup chopped ripe plum tomatoes (about 2 large) or fire-roasted diced canned tomatoes
  • 2 teaspoons orange zest
  • 1/2 cup quinoa
  • 1 cup cooked chickpeas (garbanzos), rinsed if canned
  • 1 cup pimiento-stuffed small green olives


  • 1. Bring broth to a simmer in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered, 15 to 20 minutes, or until cooked through; transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pot.
  • 2. Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown, about 10 minutes.
  • 3. Stir in cumin, coriander, oregano, and garlic; cook 2 minutes. Add ancho chile powder, cayenne, chopped tomatoes, reserved broth, orange zest, and quinoa. Reduce heat and simmer, covered, until a white ring appears around each quinoa seed, 10 to 15 minutes. Meanwhile, shred chicken.
  • 4. Add shredded chicken, chickpeas, and olives and heat through.


  1. Could one cut back on a couple of ingredients and make this less spicy but still retain the flavor? It sounds wonderful

  2. Mary:

    You could certainly back off the cayenne pepper and the ancho chile powder. I think it's the cayenne that gives the burn. But the ancho chile powder provides a nice depth of flavor so I wouldn't forgo it completely.

    It's finally cooling off here so lots more soup recipes to come!


  3. Hi Kim! Bookmarked this when you posted it and am going to make it tonight, can't wait! Thanks for all the lovely recipe ideas!!