Mexican Chicken,
Corn & Chipotle Soup
2 servings with leftovers
I first had I soup similar to this in
Frontera, Chicago's famous Mexican grill. I was so anamoured
by it that when I made a similar soup, it became the first
recipe that Iactually wrote down. I rarely make it these
days, becuase it's become one of my wife's staples on
those rare days that she cooks. She loves it because it's
very low in fat and it tastes great. I'm always surprised
at how good it is. Sure it's a couple of ingredients over
the 10 limit, but the last two are optional, though I
would never leave them out.
Mis en Place first:
3 Tbs cumin
1 pound chicken breast (boned and skinned), cubed
4 Tbs olive oil
Mis en Place second:
1 QT. chicken broth
1 can drained sweet corn
1 can chopped tomatoes, drained
2 handfuls chopped fresh cilantro
3-5 dried chipotle peppers (depending on taste)
small yellow onion, coarsley chopped
1 lime
salt to taste
shrimp (optional)
2 shots tequila (optional)
In bowl toss cubed chicken inwith cumin. Heat olive oil over
medium heat in large pot. Add chicken and onions and cook
until
chicken is done
.
Add remaining ingredients and bring to a boil, lower heat
to simmer and cover for 15 miutes to 2 hours. Add shrimp for
last 5 minutes, Remove peppers (that should be floating on
top) and and
serve.
