Caldo de Pollo (Mexican Chicken Soup)

Instructions

1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add the yellow onion, tiny diced carrot, white and pale green parts of the green onions, and a small pinch of salt. Cook 8 to 10 minutes, until the onion is golden and the carrot has a little color.

   

2. Add the orange bell pepper and cook 3 to 4 minutes. Add the garlic and finely diced cilantro stems. Cook 30 to 60 seconds.

3. Stir in the cumin, chili powder, coriander, curry powder, and oregano. Cook about 30 seconds, just until fragrant. The curry powder should stay in the background.

4. Add the mild green chiles and diced tomatoes. Cook 4 to 6 minutes, stirring now and then, until some liquid cooks off and the mixture smells concentrated.

5. Pour in about 1/2 cup chicken broth and scrape up the browned bits. Transfer everything to the slow cooker. Add the remaining broth, black beans, and bay leaf.

6. Cook about 3 hours on HIGH, or 5 to 6 hours on LOW, before the last additions.

7. About 1 hour before serving, heat a dry skillet over medium-high to high heat. Add half the corn and let it sit until it has browned spots. Stir both the charred corn and the remaining uncharred corn into the slow cooker.

   

8. During the last 30 minutes, stir in 2 1/2 to 3 cups cooked shredded chicken.

9. Turn off the slow cooker and remove the bay leaf. Stir in the chopped cilantro, 2 tablespoons lime juice, 1 tablespoon butter, and a handful of sliced dark green onion tops. Let the butter melt. Taste, then add salt in 1/4-teaspoon steps, more lime, and more black pepper if it needs it. If it is properly salted and still a little sharp, add 1/2 teaspoon agave and taste again.

10. Ladle into bowls and garnish. Keep Antique Taco Smoked Habanero Salsa Dupe and Trader Joe's Jalapeño Sauce at the table. Stir about 1/2 teaspoon of the jalapeño sauce into an adult bowl, then add more if you want. Do not stir it into the whole pot.