Monday, October 21, 2013

Mexican Chicken Corn Soup

One of my favorite things to do on the weekends is roast a whole chicken. I find the process relatively simple and the results are amazing. The time the chicken is done, the whole house smells delicious. Your family will be hovering around the kitchen waiting for dinner. 


Chickens were on sale the other day and I got a massive one.  We made it for Sunday's supper but after Mr. J and I were stuffed there was still 3/4 of the bird left.  Mr. J loves leftover chicken to make chicken salad for lunch. I use it as a topping on salads.  There was so much left of this bird though there was no way we were going to use it all just for those two uses.  Soup was a must.  I didn't want plain old chicken noodle.  With my nose being stuff I was craving something hot and spicy.  After a quick look in the freezer I knew I was going to make a new version of chicken tortilla soup with lots of corn from the summer's frozen stash. 


This soup came together so easily - the longest part was shredding the chicken from the leftover chicken carcass. The beans add filling and depth while without adding any additional cooking time. You can adjust the quantities of spices and salsa verde to temper the hotness of the soup. If you ever have leftover chicken, you should make this soup.

**Adapted from Bev Cooks
Mexican Chicken Corn Soup

by Emily Morris
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients (serves 8)
  • 1 Tbsp extra-virgin olive oil
  • about 2 cups shredded chicken
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 cup salsa verde
  • 3 cups chicken stock
  • 1 (14.5 oz) can cannellini beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes
  • 1 medium onion, chopped
  • 1 cup frozen corn
  • 1 cup mixed pepper slices (I used frozen)
  • 1/2 cup chopped cilantro, plus more for garnish
  • 2 scallions, finely sliced
  • coarse salt and pepper, to taste
  • For toppings:pepper jack cheese, cubed avocado, sour cream, lime juice
Instructions
In a large pot, add 1 Tbsp of olive oil and heat to medium. Add in corn, garlic, and mixed peppers. Cook until just softened. Mix in the spices and stir.

Add the chicken stock and bring to a simmer. Add the corn, beans, tomatoes and chicken.
Let simmer about 5 minutes before adding the salsa verde.

Simmer about 10-15 more minutes for the flavors to come together.

Serve soup garnished with avocado, grated cheese, a dollop of sour cream, more cilantro and fresh lime wedges.
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