Featured Cookbook

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1. Yucatan Chicken-Lime Soup (Sopa de lima)

2. Shrimp Stew (Enchilado de camarones)

3. Guava and Cheese Empanadas (Empanadas de guayaba y queso)

4. Cinnamon-Sugar Crisps (Bunuelos)

Book Description

Steven Raichlen brings the best of his culinary world to Healthy Latin Cooking: he absolutely loves Latin flavors, from Mexico to Argentina, from Cuba to Puerto Rico, and he is dedicated to a healthy diet that's low in fat yet high in flavor. (His High-Flavor, Low-Fat Cooking series is a must, as is his Miami Spice.)

... (more)

Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond

Authors: Steven Raichlen

Date: October 1998

ISBN: 0875964974

Publisher: Rodale Press

Hardcover

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This is about the best chicken soup that I've ever tasted. Plus, it's good for you. Lime juice is loaded with immune-boosting vitamin C. Chile peppers blast open stuffed sinuses. And garlic acts as an antibiotic. I can't think of a better remedy for a cold or rainy day.

Makes 4 servings

• 4 corn tortillas (6" diameter), cut into thin strips

• 1 large tomato, halved crosswise and seeded

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 8 cloves garlic, minced

• 2 to 8 serrano chile peppers, thinly sliced (wear plastic gloves when handling)

• 4 cups Chicken Stock or fat-free reduced-sodium chicken broth

• 1 cups shredded cooked chicken breast

• 1 bay leaf

• 4 to 6 tablespoons lime juice

• 1/4 cup chopped fresh cilantro

• Salt and ground black pepper

1. Preheat the oven to 400F.

2. Arrange the tortilla strips on a baking sheet. Bake for 3 minutes, or until lightly toasted. Transfer to a plate to cool.

3. Working over a small bowl, grate each tomato half on the coarse side of a hand grater. Discard the skin.

4. Heat the oil in a large saucepan over medium heat. Add the onions, garlic, and chile peppers. Cook for 4 minutes, or until the onions are soft but not brown. Stir in the tomatoes, stock or broth, chicken, and bay leaf. Simmer for 5 minutes. Stir in 4 tablespoons of the lime juice and the cilantro. Season with salt and black pepper. Remove and discard the bay leaf. Taste and add more lime juice, if desired. Ladle into serving bowls and sprinkle each with some of the tortilla strips.

Cooking Tip
If you have an asbestos tongue, add the full amount of serrano chile peppers.

More From This Book:

1. Yucatan Chicken-Lime Soup (Sopa de lima)

2. Shrimp Stew (Enchilado de camarones)

3. Guava and Cheese Empanadas (Empanadas de guayaba y queso)

4. Cinnamon-Sugar Crisps (Bunuelos)

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