Saturday, September 25, 2010
Mexican Inspired Chicken, Corn, Black Bean Soup
When most people look at a leftover roast chicken carcass they think yuck, when is garbage day? I look at leftover chicken and can’t wait to turn it into another meal!
Enter the carcass, overbought corn, and a bevy of Hispanic ingredients and voila! (or the Spanish equivalent) a hearty soup.
I’m going to try a different way of writing a recipe. It is more the way I cook than a straight forward ingredient/procedure recipe. See if you like it and have comments.
Roast Chicken Carcass
2 Ribs Celery
¼ Yellow Onion
1 QT Chicken Broth
Break the chicken into pieces and put in a pot large enough to hold it. Cut the celery and onion in medium dice add to the chicken, pour in the broth and cover. Cook at a medium boil for about 15-20 minutes.
½ Red, Yellow, Green Pepper
1 Pasilla Pepper
Seed the red, yellow, & green pepper. If you have a gas stove turn it on high and very patiently hold the different peppers over the flame to char them. If you have an electric stove put the peppers in a non-nonstick pan and dry sauté. The more blistered the peppers, the easier it is to remove the skin. Rub the skin off under cold water and pat dry. Cut into strips and then dice the size of the corn. Put in a medium size mixing bowl.
2 Ears of Corn
Cut the kernels off the corn. Put half of the corn in the pepper bowl. Put the other half in a food processor or using an immersion blender or regular blender grind until medium grind. Let it hang.
Turn the chicken stock off and strain into a bowl. Chill the bones and meat. Save the stock.
1 Large Carrot
Peel and cut into corn sized dice add to bowl. (I cut the tip end off, leave the leafy end and cut the carrot horizontally. I give it a quarter turn and do it again if the carrot is very thick I keep making incisions to make smaller dice. When done I chop it up. The dice won’t be cooking school perfect but it works.)
1 Medium Zucchini
Cut both ends off and cut 4 horizontal pieces leaving the seeds. Cut into smaller strips and dice corn size. Add to bowl.
½ White Onion
Cut onion into corn dice, add to bowl.
3 Cloves Garlic
Peeled, mashed and finely chopped. Off to the bowl!
Remove the cooled chicken from the fridge and painstakingly remove all meat. Put in a separate bowl. Throw bones and cooking vegetables away.
Remove skin, rinse and cut into corn dice. To the bowl.
1T Olive Oil
Put a large soup pot on medium heat and add oil and pepper bowl. Cook and stir about 5 minutes. Add and turn on low.
1t Dried Oregano
1t Dried Marjoram
1 Bay Leaf
1t Ground Cumin
2 Large Tomatoes
Fill a pot, large enough to hold the tomatoes, with water. Core the tomatoes and put an X on the bottom. When the water comes to a boil lower the tomatoes into the water and cook for about 2 minutes. Remove and shock in a bowl with ice water. Remove and peel. Cut in ½ and squeeze out the seeds. You don’t have to get rid of all of the seeds. I squeeze into a strainer over the soup and pick out the chunks letting the juice go in the soup.
1/2C White Wine
1 Can Black Beans
Rinse the black bean very well and put in soup pot. Add the chicken broth, white wine, chicken and pureed corn.
1 piece Chipotle Pepper in Adobo Sauce (or to taste)
Finely chop add to soup
Sprinkle once around the top:
Taste, add salt and simmer.
½ Juice of Lime
3T Sour Cream
Chop a bit of
Cut some fresh corn tortillas into strips and pan fry in ¼” oil until lightly brown and dust with Kosher Salt.
Soup + Sour Cream + Cilantro + Tortilla Strips = Full and Happy Tummy!