I was about to mention that I haven't really given you guys a recipe for a stew/soup, but that seems like a partial lie with my most recent post being Shakshuka. Oh well.
If it's cold outside, or hell, if it's 90 deg F outside, this spicy Southwest-inspired stew is going to fulfill every desire you've ever had. Shopping List:
|
Prep:
Welcome to Soup Preparation 101:
Chop some vegetables. Really what I mean by this is chop an onion and a few cloves of garlic. Take some of the chipotle peppers and smash them in a mortar and pestle or just in your cutting board. Look, these things do not generally chop well, so just make them a paste.
De-seed your serrano peppers. Chop the tomato. Feel free to use roasted corn as opposed to canned/frozen. If you take this route, just cut the kernels off the cobb. Chop cilantro. Set all of this aside, as the only things you will really need are the onion and garlic for the time being.
Choose a somewhat deep cooking vessel for this. A dutch oven or any large sauce-pot will do fine. Heat some olive oil over medium heat until it starts to shimmer.
The Business:
Before you get going on the veggies and aromatics, choose what you want to do with the chicken. I recommend grilling the chicken until there's a nice char on it, but you can definitely simmer it with the soup and have it shredded if that's your thing.
Sweat the onions and garlic until soft. Add in the chipotle peppers, beans, mexican oregano, chile powder, cumin, coriander powder, corn, and chicken stock.
Now go find something else to do while all of this gets all bubbly together. If you're having shredded chicken, add that in now.
Ten or fifteen minutes before you want to devour this, add in the fresh tomato, corn, and serrano peppers (and the chopped grilled chicken).
Dish it up and garnish with sliced avocado, lime crema, cotija, extra cilantro. Or leave all that off, I'm not telling you how to live your life.
Otherwise, enjoy!
Welcome to Soup Preparation 101:
Chop some vegetables. Really what I mean by this is chop an onion and a few cloves of garlic. Take some of the chipotle peppers and smash them in a mortar and pestle or just in your cutting board. Look, these things do not generally chop well, so just make them a paste.
De-seed your serrano peppers. Chop the tomato. Feel free to use roasted corn as opposed to canned/frozen. If you take this route, just cut the kernels off the cobb. Chop cilantro. Set all of this aside, as the only things you will really need are the onion and garlic for the time being.
Choose a somewhat deep cooking vessel for this. A dutch oven or any large sauce-pot will do fine. Heat some olive oil over medium heat until it starts to shimmer.
The Business:
Before you get going on the veggies and aromatics, choose what you want to do with the chicken. I recommend grilling the chicken until there's a nice char on it, but you can definitely simmer it with the soup and have it shredded if that's your thing.
Sweat the onions and garlic until soft. Add in the chipotle peppers, beans, mexican oregano, chile powder, cumin, coriander powder, corn, and chicken stock.
Now go find something else to do while all of this gets all bubbly together. If you're having shredded chicken, add that in now.
Ten or fifteen minutes before you want to devour this, add in the fresh tomato, corn, and serrano peppers (and the chopped grilled chicken).
Dish it up and garnish with sliced avocado, lime crema, cotija, extra cilantro. Or leave all that off, I'm not telling you how to live your life.
Otherwise, enjoy!