Thursday, January 17, 2013

Cooking with Leftovers: Spicy Chicken, Tomato & Bean Soup


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)

fresh cilantro
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.


Enjoy!

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9 comments:

Katie C. said...

We only had two of the thighs left with a lot of sauce from Lidia's recipe so I shredded the chicken, cooked some farfalle, and added everything together with the excess sauce. It came out great. I love NOT wasting food.

Eileen said...

Love this! My goal, this new year, is to also reinvent my left-overs.

Anonymous said...

Not keen on most canned vegetables, I now have Trader Joe's canned corn in my pantry. It is quite delicious and can be used in many recipes without sacrificing quality. And it is cheap. About 89 cents a can...

We love tortilla soup so will print off this recipe, which sounds delicious.

Thanks, Stacey...

Bebe

Angela C. said...

thanks for the inspiration. I have leftover chicken from Lidia's recipe and a lot of the sauce.........I think I will do what Katie C. does, and put it over pasta! Great idea to use leftovers to create a totally different meal!
Saved!

meigancam said...
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Content in a Cottage said...

I've never had avocado in my soup. Must try. It looks right at home there!

Ciao Chow Linda said...

The colors in this soup are gorgeous. I want some now but i guess i need to make Lidia's chicken first if i want it to be as tasty as yours.

Proud Italian Cook said...

I'll be needing this soup come Tuesday when it's suppose to be 12 degrees, love the avocado touch!

Anonymous said...

oh Stacey....this sounds like pure "Comfort Food" to me! It will be next on my list to make....I have frozen corn from a friends summer garden, shredded chicken & homemade broth in my freezer too....thanks for sharing another great recipe!
Your friend from Maine,
Wanda