Every halloween we just love to get our spook on while watching all kinds of scary movies. Cult horror, campy, creepy, slasher, zombie, vampire, supernatural — you name it we love them all! And what better way to enhance the eeriness with a big bowl of swampy-looking soup!
Using this Swamp Chile recipe from Food & Wine magazine as our base, we left out the meatballs and pork, and grilled two boneless chicken breasts in our cast iron skillet, then cut into strips. For a mexican flavor boost, we added our own morbid mix of 12 roasted and quartered tomatillos, a tablespoon of chipotle chile powder, a teaspoon achiote powder, and the juice from two limes.
Our version tasted like a combination of our mexican chicken and pozole soups, loaded with great texture and robust flavors. Each bite was terrorifically tasty, and just what we needed to help ward off our Netflix evil spirits and muffle our screams!
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