Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Silver Bullet on October 21, 2020, 06:32:03 PM
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This is way better that it sounds, and it sounds good! I’ve been making this for over 20 years. I don’t remember where I got this recipe. Quick and easy to make, I think the biggest pain is cutting the chicken breasts into 1/2 inch chunks after removing excess fat and gristle. Everything else is just measuring it out and dumping it in. Cooks in less than 30 minutes.
We always double the below recipe when we make this, and it still doesn’t last long because it’s so tasty we always eat more than one bowl at a time. The original recipe includes some baked corn tortillas (corn chips) you throw on top, but I never make that so I didn't include it.
Ingredients
2 Tbsp olive oil
8 oz skinned and boned chicken-breast halves, cut into 1/2 -inch chunks
¼ cup finely diced onion
2 garlic cloves, minced
1 tsp ground cumin
½ tsp salt
½ tsp chili powder
1/8 tsp ground red pepper
1 can (14-1/2 oz) chicken broth
1 can (15-1/4 oz) corn kernels, undrained
1 can (15 oz) black beans, drained and rinsed
1 can (14-1/2 oz) Mexican-style stewed tomatoes
Cook
Heat oil in a heavy Dutch oven over medium heat.
Add chicken, and cook 3 to 4 minutes, stirring frequently, until opaque.
Stir in onion, garlic, cumin, salt, chili powder, and red pepper.
Cook 1 to 2 minutes, stirring frequently until garlic and spices are fragrant.
Stir in broth, undrained corn, drained black beans, and stewed tomatoes. Increase heat to high and bring to a boil.
Reduce heat, cover, and simmer 15 minutes.
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I've had similar soups before, and they are good. Especially topped with some tortilla strips and some sour cream.
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Looks good think I’ll try it, since my wife left me and I must now fend (that word what does mean?) for myself or starve.
She is gone to help her mother 410 miles away. As far as I know she will be back next week. Maybe I should monitor bank balances?
Fending...
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This is somewhat similar to Lawdog's chicken soup, which is a staple in our house.
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Especially topped with some tortilla strips and some sour cream.
Okay, then, the missing parts:
Ingredients
3 corn tortillas (6-inch), halved, stacked, and cut into ½ inch strips
2 Tbsp chopped cilantro
6 Tbsp plain low-fat yogurt
Cook
[at the end of the previous Cook steps]
Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake 5 minutes, stirring once, until crisp and lightly browned.
Stir cilantro into soup and ladle soup into bowls.
Top servings with tortilla strips and a tablespoon of yogurt.
I left these out because these are things I would only add when I first make the soup. We usually don’t do sit down dinners, we all just eat (and cook) when we please. If I make the tortilla strips it’s fine for when the soup is first done but not so convenient for leftovers.
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I was going to make a go of chicken noodle soup this weekend, but then I remembered this recipe.
I think I'll be making this instead.