Storm clouds move in and soup season begins. We have already had INCHES of rain and October has hardly started. Soup is certainly one of the only things that improve the rainy day doldrums. Something warmly spicy seemed appropriate for the first soup of the season.
Mexi Chicken Soup
One medium onion
2 tablespoons bacon fat or oil
4 chicken breasts
7 oz can green chilis
12 oz jar roasted red peppers
1 tablespoon chili powder
4 cups fire roasted diced tomatoes
3 cups chicken broth
1 15 oz can black beans
1 15 oz can corn
Chop onion…I like to slice thinly on my mandolin and then chop.
Since I had six carrots to shred, I pulled out my Kitchen-Aid shredder…it’s way fun to use as you can see…
Heat bacon fat in dutch oven. Add onion and saute until soft and translucent.
Stir in shredded carrots and continue to cook until carrots are tender.
Cut chicken breasts into chunks.
Chop green chilies.
Do the same for the red peppers.
If you are feeling especially thrifty, you can throw the onion and carrot peels and chicken bones into a pot with water and make some hurried broth. Boil for about 30 minutes and drain, reserving broth.
Add the peppers and chicken to the vegetables along with the chili powder. Stir over heat until chicken is no longer pink.
Meanwhile……..drain corn and black beans.
When you are satisfied the chicken looks done, pour in the chicken broth, tomatoes, black beans and corn. Heat until almost boiling.
Sprinkle with parsley. Serve as is or top with sour cream and cheese for a richer soup
Salt and pepper to taste.
Warm and satisfying…..welcome, Fall!
This post is part of Pennywise Platter