Here’s a recipe for Oaxacan Garlic and Chicken Soup, inspired by the flavors of Oaxaca, Mexico, drawing from traditional elements like garlic, oregano, and a rich broth. This recipe is adapted from descriptions of Oaxacan chicken soups, particularly Caldo de Fandango del Valle, with a focus on garlic and comforting flavors.
Ingredients:
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- 3 tablespoons olive oil
- 2 heads garlic, cloves separated, peeled and thinly sliced
- 16 fresh squash flowers, cleaned, stems, and pistils removed, or 2 small zucchinis, thinly sliced into half moons
- 2 leaves hierba santa, ribs removed and cut into strips, or ½ cup thinly sliced fennel
- 8 cups chicken stock
- 1 dried chile de árbol or chile japonés
- 1 bay leaf
- Sea salt and black pepper to taste
- ¼ cup finely chopped fresh flat-leaf parsley
- Gouda cheese, cut into ½-inch chunks, for garnish
- Freshly grated Parmesan cheese, for garnish
Directions:
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- In a large saucepan over low, heat the olive oil and garlic. Cook, stirring so it does not brown, until soft and translucent, about 15 minutes.
- Add the squash flowers or zucchini and hierba santa or fennel and cook, stirring and taking care not to break up the squash flowers, until beginning to soften, about 3 minutes.
- Add the stock, chile, and bay leaf.
- Bring to a boil, lower heat, and simmer, covered, until the vegetables are completely tender, about 45 minutes.
- Season to taste with salt and pepper and add the parsley.
- To serve, place cubes of gouda in the bottom of each soup bowl, ladle the soup over the cheese, and sprinkle with Parmesan.
Yields 10 cups (serves 6 to 8)
Total time: About 1 hour
This Oaxacan Garlic and Chicken Soup recipe is inspired by Oaxacan traditions, particularly from Bricia Lopez’s Oaxaca: Home Cooking from the Heart of Mexico. The bread thickens the broth, a unique Oaxacan touch.
This soup is a comforting, garlicky twist on traditional Mexican chicken soup, perfect for a cozy meal with bold Oaxacan flavors. Enjoy!
