“To feel safe and warm on a cold wet night, all you really need is soup.” -Laurie Colwin
It’s not wet out tonight, but it is cold…and it’s dark. Dark since about 6:30 with last night’s time change.
Cold and dark seem like a good enough reason to make soup to me. I found this recipe (and the quote above) in the latest issue of MaryJanesFarm magazine.
I can’t wait to try it. Doesn’t this sound good?
Chicken and Corn Chili
2 T. olive oil
1 yellow onion, diced
4 garlic cloves, peeled and minced
1 lb. ground chicken (I think I’ll substitute cooked shredded chicken here.)
2 green peppers, seeded and finely diced
2 banana peppers, seeded and finely diced
1 jalapeno, seeded and minced
3 cups chicken broth
1 14.5 oz can diced tomatoes
1 tsp. chili powder
½ tsp. cumin
½ tsp. salt
3 cups corn
1 cup cilantro, finely diced
Juice of 1 lime
1) In a 5-qt Dutch oven or soup pot, heat olive oil over medium low heat. Add onion and garlic; cook until onion has softened (about 4 minutes). Add ground chicken and continue to cook until chicken is no longer pink.
2) Stir in all the peppers. Add chicken broth, tomatoes, chili powder, cumin, salt, and corn. Bring to a simmer and cook for 10 minutes.
3) Just before serving, stir in cilantro and lime juice.
This would be great served with tortilla chips or even a cornbread stick or muffin.