40 minutes ago
Thursday, January 17, 2013
I love making a totally different meal using leftovers.
In this case, I made the BEST soup I have ever made.
Not sure if I will be able to recreate it again exactly, because my leftover chicken was from Lidia's Chicken Cacciatore, so the chicken had been previously stewed for hours in tomato sauce with rosemary and garlic.
But we can try.
This was a soup that I made by using what I had on hand, which is always the best way to cook.
You will feel good about yourself after you have cleaned out your fridge and cabinet, and created such a tasty meal.
This is almost like a chicken chili, a little bit of heat and sweetness from the corn.
The avocado garnish cools it down, and it is so good!
This served 4 large portions and really warmed us up.
It's a version of the classic Tortilla Soup that I made a while back, only better.
Kitchen Sink Soup: (Spicy Chicken with Beans & Corn)
2 cloves garlic, chopped
3 medium carrots, peeled and diced
2 celery stalks, diced
1 large onion, chopped
1 tbsp cumin
1 carton (32 ounces) chicken broth (4 cups)
1 1/2 cups water
1 cup of frozen corn kernels (*I used 1/2 cup of Trader Joe's CORN SALSA!..so good!)
1 small can (14 oz.) fire roasted tomatoes w/ chilis
1 small can of white beans, (cannellini or Northern beans), drained and rinsed
1 cup of shredded cooked chicken (preferably leftover from a roasted bird or stewed chicken)
slices of avocado for garnish
In a large heavy stockpot, saute your garlic, onions, carrots, and celery in olive oil for a few minutes until onions are translucent (about 6 minutes). Add the cumin to the vegetables to coat and stir another minute.
Add the rest of the ingredients and simmer 20 minutes until thickening and vegetables are soft.
Ladle into bowls and serve with sliced avocado sprinkled w/ sea salt and fresh chopped cilantro.