Amarillo Soup

For complete instructions (with pictures) please visit the related blog post.

Begin by boiling the chicken, cut up and disjointed, in a large pot. Cook for thirty minutes and then remove to dry. Do not throw the “chicken water” away; instead, reduce heat.

Dice the guisquil into cubes and chunks.

Pour diced guisquil into the chicken water, now reduced to a low heat. Add fresh black pepper and salt to taste.

Preheat a clean cast iron skillet over medium-high heat. Pour in the cherry or grape tomatoes and the cinnamon. Roast until skins are slightly blackened and loose. (If you don’t want charred little tomatoes, you can just slightly roast them a bit until tender. )

Meanwhile, fry chicken pieces until golden brown and crispy. Return to the water with the guisquil.

In a blender, add blackened tomatoes and champurradas, broken up into pieces. Blend tomatoes, champurradas and a dash or two more of black pepper until liquefied.

Stir into the pot with the guisquil and chicken.

Add more fresh black pepper and salt to taste. Let simmer for about half an hour, until guisquil is tender, stirring gently every few minutes or so.

If you like, before letting the soup simmer, you can liquefy a few scoopfuls of the entire mixture (minus the chicken of course) and add it back in. This will help thicken up the soup.

And that’s it! Easy, right? And so, so, so delicious. Try it tonight. Better yet, try it now!

Thanks for reading everyone! Happy cooking!

Note: Champurradas are round, flat sweet breads from Guatemela. They resemble large cookies and I referred to them as such for quite a few years until my boyfriend’s mother told me with a laugh that no, they weren’t cookies, they were sweet breads. We buy them at local bakeries here in Los Angeles, but if you can’t find them, google “champurradas recipe” or visit my website.