“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.
No comments:
Post a Comment