The soup challenge…

After the “Twelve Days of Treats,” the general excess of the holidays, and eating at food trailers in Austin, my husband issued a new food challenge:  only salad for lunch and soup for dinner.  His rationale?  If Survivor lasts thirty-nine days and the competitors look emaciated at the end, surely we could try a “39-day Soup Challenge” to lose weight and feel healthier.

So, here is day one of my soup challenge:

Green Chile Noodle Soup with Pork

3 c. chicken stock
3 c. water
5 T. mild green chile powder
1 t. ground coriander
1 t. dried cilantro
1/8 c. dried onions
1 clove garlic, peeled and smashed
2 t. red wine vinegar
1/4 t. cayenne pepper (omit for less spicy soup)
1-4 oz. can chopped mild green Hatch chiles
1/2 lb. cooked shredded pork (I used some leftovers from my last batch of banh mi pork.) 
1 can garbanzo beans (do not drain)
2 pkg. Somen noodles
Freeze dried corn for garnish

In a large sauce pan or soup pot, combine first nine ingredients.  Stir to combine and bring to boil.  When mixture comes to a boil, add chiles, pork and beans.  Reduce heat to low and simmer for 30 minutes.   Bring back to a boil and add noodles.  Boil for 3 minutes. 

Remove from heat.  Ladle into bowls and garnish with corn.  Serve.

A steamy bowl garnished with freeze dried corn.

I modified a recipe for Green Chile Sauce that I picked up at Savory Spice in Austin.  This is a spicy soup but a little bit goes a long ways; it is so satisfying. 

If you have a source for getting your hands on some of this freeze dried corn stuff, do so.  It is addictive and a great snack.  (I think Whole Foods carries some.)

Enjoy and stay tuned as the soup challenge pans out.

Green Chilli

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