The Recipe:

Chef Stephanie Izard's Chee Spiced Chicken Fajita Soup


By:  Ari  Bendersky  Abe's Market Contributor  May 5th, 2014

There are many ways to celebrate Cinco de Mayo. Sure you can always keep it easy and make tacos. But this year, try something a little less traditional. Chicago chef Stephanie Izard, who owns the famous restaurant Girl & The Goat, created a recipe for a beautiful chicken fajita soup using The Chee, a slightly spicy, definitely zesty sauce from her The Flavor line. Do yourself a flavor (see what we did just there?) and make this. You'll be so happy you did you'll say, "ole!"

Stephanie Izard's Chee Spiced Chicken Fajita Soup Recipe

Ingredients:

  • 2 lbs chicken thighs, boneless and skinless
  • ½ cup The Chee
  • ¼ cup butter
  • 1 red bell pepper, seeds removed and julienne
  • 1 small sweet onion, julienne
  • 5 garlic cloves, minced
  • 2 quarts or 8 cups chicken stock
  • Tortilla chips, queso fresco and cilantro to garnish

Instructions:

  1. Dry chicken of any excess moisture. Coat chicken evenly on all sides with The Chee. Melt 2 tablespoons of butter in a medium pot over medium-low heat. Layer chicken thighs in one layer over the bottom of the pot. Allow thighs to brown on either side and transfer to a sheet tray. Brown all the thighs in batches and remove from pot.
  2. Add remaining 2 tablespoons of butter, juilenned onions, peppers and garlic. Cook until tender. Add chicken back to pot, along with chicken stock. Allow chicken to braise on low heat for 30 minutes.
  3. Pull chicken thighs from pot and allow to cool enough to be handled. Using a fork shred chicken into thick pieces. Add back to stock and cook on low for another 10 minutes. Salt to taste.
  4. Garnish soup with tortilla chips, queso fresco and cilantro.


 

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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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