Everyone I know right now has a bad cold, including me, and I was trying to think of a good alternative to chicken noodle soup.  Well, thanks to Chef Hector Santiago, I have one!

 Chef Hector Santiago was  on Season 6 of Top Chef and there's no question why.  Pura Vida, a restaurant in Atlanta, Georgia, was established eight and a half years ago by Chef Santiago and his Latin American fare is absolutely to die for.   The perfect blend of flavors that will set you on fire and cool you right off!

Well, typically I am not big on "set you on fire" flavors, but when Chef Santiago graciously agreed to be a guest on my podcast (coming up, so subscribe to my podcast on iTunes, "Kick Back and Kook!", if you haven't already!), I stopped by his restaurant to pick up some of his specialty sauces and rubs.  His Diablo line of sauces are fantasticly "set you on fire" delicious and his rubs are an absolutely perfect match for "cooling the flame" on your tongue.  Listen to the podcast to hear the recipe testers talk about one of his many menu items that include these sauces/rubs, creating his signature dishes and how great they are (the dishes and the sauces/rubs!).

 Well, back to my alternative to Chicken Noodle Soup.  I had picked up Chef Santiago's Diablo Piqué (sugar cane vinegar, habanero, spices and garlic) along with his Adobo rub (a combination of "if he told me, he'd have to kill me!" haha!).  This week I'll be making his dish, but in the meantime, I wanted to see how versatile these sauces and rubs were.  Try this and you'll see!!  If the rub and sauce are this good in soup, I cannot wait to make skewers, burritos, grilled shrimp and MORE with his line!

 Oh, and at just $12 a bottle and $12 a rub (or $10 each if you buy a set of 3), they are a steal!  The quality and price for the quantity, you can't beat it.  Great gift for your foodies this holiday season.  Try this and let me know what you think.

 Chicken Fajita Soup

4 servings

    *
       3 cups low sodium chicken broth
    *
      2 cups water
    *
      1 heaping tablespoon Adobo rub
    *
      2 T. Diablo Piqué sauce
    *
      1 c. dry white wine
    *
      2 boneless, skinless chicken breasts
    *
      2 c. fajita mix (peppers and onions - mine was frozen)
    *
      2 c. black beans, drained
    *
      chopped tomato, avocado and baked tortilla strips

   1.
      In a large saucepan, combine broth, water, wine, rub and chicken.
   2.
      Bring to a boil over med-high heat.
   3.
      Boil for thirty minutes, adding water to be sure chicken is covered, as needed.
   4.
      Pull chicken apart into shredded strips and add fajita veggies.
   5.
      Reduce to medium and boil for an additional 10 minutes.
   6.
      Add black beans and serve when heated through.
   7.
      Top with chopped tomato, avocado and tortilla strips.
   8.
      Serve, get well and enjoy!

If you try this recipe and/or his Diablo line of sauces or rubs,  please comment and let me know.  I'll be blogging his recipe closer to time for the show...Subscribe to my blog, too, so you don't miss it!

In the meantime, plan a trip to Atlanta and try Pura Vida ("The Good Life", says Chef Santiago) while you're here.  It's incredible.

Pura Vida