Jeff Romstedt from Steaming Goat Food Truck made Spanish Fly Soup, his winning recipe at the 2020 Soup Sunday event. Soup Sunday is a virtual event this year. You can order a quart of Jeff's Breaker Bean Soup, his entry in the 2021 Soup Sunday event, as well as soup from other participating chefs and restaurants - just go to www.ourkidscenter.com/shop. Pick-up will be Sunday, February 28 from 11am-2pm at the Our Kids Center, 1804 Hayes St. Nashville, TN 37203. Proceeds from Soup Sunday goes to benefit Our Kids, a nonprofit that provides help, hope and healing for children and families affected by child sexual abuse. For more information go to www.ourkidscenter.com or call (615) 341-4920.
SPANISH FLY SOUP
INGREDIENTS
2 large chicken breast
15 oz can crushed tomatoes
15 oz can diced tomatoes
15.5 oz jar of salsa
1 qt chicken stock
1 large green bell pepper, thinly chopped
1 large red bell pepper, thinly chopped
1 large yellow or Spanish onion, thinly chopped
4 diced jalapenos
6 cloves garlic, diced
4 bunches fresh cilantro
2 oz of olive oil
2 tablespoons Steaming Goat “Trifecta” Chicken Rub
1 tablespoon crushed red pepper
1 tablespoon black pepper
Steaming Goat “Chipotle Cream” to taste
Fresh lime to taste
DIRECTIONS
Preheat oven to 425 degrees. Trim chicken breast and season with Steaming Goat “Trifecta”. Roast chicken until the internal temperature is 165 degrees. Approx. 12-15 mins. Set aside to cool. Thinly slice or chop chicken into bite size chunks for soup.
In a medium sauté pan, heat olive oil. Add in garlic, bell peppers, onions, jalapeno and cook for about 5 mins until they start to caramelize. Add the diced tomato and cook for another 5 mins. Set aside.
In a large soup pot, bring to a boil the crushed tomato, salsa and chicken stock. Lower to medium heat and add the crushed red pepper, black pepper and cilantro. Cook for another 3 mins. Set aside a couple of cilantro leaves for garnish.
If you have an immersion blender, carefully blend the tomato mixture in the pot until smooth. If you are using a regular blender, you may want to let it cool or blend in small batches. Put the tomato mixture back on medium heat and add the pepper/onion mixture and chicken. Cook for another 5 mins until everything is heated through.
Ladle into your favorite soup bowl and garnish with Steaming Goat “Chipotle Cream”, fresh cilantro and fresh lime to taste. Tortilla Chips are always a welcome addition for dipping.
VEGETARIAN VERSION. Substitute chicken stock with a vegetarian stock and eliminate the chicken breast.
For the Steaming Goat Food Truck schedule and menu, check out www.SteamingGoat.com.
