Releasing Fat with Chicken Soup

My quest to release fat continues. The Digest Diet (the latest book from the people at Reader's Digest) has menus for 21 days and the first four days include nutrient-rich soups. I've made "diet" soups in the past and they almost always have been watery and flavorless.

The recipe for Hearty Mexican Chicken Soup was an amazing surprise. The broth is made from chicken stock and re-hydrated ancho chilies. By reducing down the chilies and the water that they are soaked in (along with the seasonings and a pureed onion), you concentrate the flavor plus build body. Even though the soup looks like it could set your kitchen on fire, it was not spicy - there was just a hint of heat that lingered after each bite. And the sprinkling of (unsalted) pumpkin seeds gives it a yummy crunch and a shot of flavor. Delicious!

I'm always somewhat conflicted about posting recipes from sources that are only available to paying members. Since this book is so new, I've decided not to publish it here but have found a very similar recipe online.  The only vegetable in The Digest Diet soup was zucchini. Next time I think I'll add more of an assortment, like the recipe in the link.