a different kind of chicken soup – part 2: soup

In recipe on August 23, 2011 at 11:47 pm

once you’ve made your broth (or opened your can of chicken stock) you are ready for soup.

chicken soup
one large white onion, chopped
2 cups frozen yellow corn kernels
one 15 oz can of chopped tomatoes
one 15 oz can of black beans
3 cups chicken broth (homemade or otherwise)
about 2 cups chicken meat, in bite-sized pieces
salt and pepper
red pepper flakes or other hottening ingredient (optional)
lots of cilantro and chips (for serving)

start by sauteing the onion in your soup pot, and when the onion is just about translucent, add the corn and continue sauteing.

next, add the beans and tomatoes, and both their juices (that is, don’t drain them).

then add between 2 1/2 and 3 cups of broth, depending on your soup consistency preference, and the chicken meat.

bring to almost a boil, add salt and pepper (and hot stuff) to taste.

serve with lots of cilantro and tortilla chips!


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