It's true. I love soup. Not the canned kind but the kind you make yourself. The kind you stir, taste, throw in a spice here, readjust and add something else there. Admittedly, some pots turn out better than others. And then some, like this one, I hit right out of the ballpark with bases loaded. (think Hamilton or Cruz, yah it's that good)
I call this recipe 'Not Chicken Chili' because even though the recipe has the flavors reminiscent of a chili, it's not really a chili. However, it's not really anything else either. It's whatever though -quite literally- because this recipe is dope. (Do people still say 'dope?')
Ingredients:
6C Chicken Broth
1 1/2 Onion
1 Stalk Celery
1/2 Green Bell Pepper
2 cloves Garlic
1 Jalapeno
1 Chicken Breast
1 19oz Can Cannellini Beans
1 1/2C Corn
1/4C Cilantro
1tsp Coriander Seed
1tsp Cumin
1/2tsp Chili Powder
1/2tsp dried Oregano
1/4tsp Cayenne
Flour
Seasoning Salt
Salt & Pepper
EVOO
Lemon or Lime Juice
Directions:
Season chicken breast. Cook, slice, coat in flour, and reserve.
Bring 6C chicken broth and coriander seed to a boil. Simmer for 10min.
Rinse and drain beans. Blend 1C corn, 1C beans, and 1C stock together. Reserve unblended corn, beans, and stock.
Dice onion, celery, green pepper, and garlic. De-seed half of jalapeno and dice.
In a soup pot over medium heat, add EVOO. Add onion and celery. Cook for 10min. Add green pepper, garlic, jalapeno, cumin, chili powder, oregano, salt, and EVOO. Cook for 5min. Add stock, blended beans and corn, unblended beans and corn, and cilantro. Simmer for 15min. Add chicken, corn, cilantro, lemon and/or lime juice, and cayenne pepper. Serve.
Slice chicken breast in half length wise.
Season both sides of chicken with seasoned salt.
Wash hands. Preheat a skillet over medium-high for 3 min. Add 1Tbl EVOO. Add chicken. Cook 2min. on the first side. Flip. Cook 2min. on the second side. Remove and cool.
Once cool, slice or shred. I decided to slice.
Coat in flour.
Add 6C chicken stock to a pot and 1teas coriander. Bring to a boil, reduce heat to low, and simmer for 10min.
Rinse and drain beans.
Add 1C beans, 1C corn, and 1C stock to a blender.
Blend.
Dice celery and onion.
Chop and dice the bell pepper.
Deseed all or none of the jalapeno. Personally, I have a hang-up with recipes that include jalapenos (or any other spicy pepper for that matter) and instruct to remove all seeds & ribs. I mean, what's the point of adding the pepper in the first place?
Having said that, an untamed jalapeno is a bit full-on for me. So, I tend to turn into a bit of a hypocrite when it comes to this subject & end up deseeding/de-ribbing one half of the pepper. Whatareyagonnado?
Chop.
Mince garlic.
FINALLY, let's start making the soup. (I know this all looks a little lengthy written out, but in reality all of the prep work takes maybe/at most 15min.) Add 1Tbl EVOO over medium heat.
Add the onion and celery. Cook for 10 min.
 |
| Just added. |
 |
| After 5min. |
 |
| After 10min. |
Add the green bell pepper, jalapeno, and garlic.
Add the spices.
Add another tablespoon of EVOO.
Stir to combine. Cook for 5min.
Add salt, broth, corn/bean mixture, reserved/whole beans, and pepper. (in no particular order)
Bring to a boil then reduce heat to a simmer. Simmer for 15min.
Add the chicken, corn, cilantro, a squeeze of lime, and cayenne pepper to the pot.
Serve w/some tortilla chips or cornbread or rice or nothing but the soup. I opted for a few chips.
Bowl up.
No comments:
Post a Comment