Well... its still winter here in the midwest and getting colder by the day, so SOUP! I make soup in my home 1-2 times a week. I quart it up (put it into Asian takeout plastic container aka: quart/pint containers) and freeze those bad boys up! It makes a quick and easy meal or gift on a cold winter day.
This soup has become a hit considering I threw it all in a pot to try and save ingredients from spoiling! Its simple and delicious!
*There is ONE ingredient that may be a challenge is salsa verde or green salsa. A talented cook told me she freezes some of the salsa verde to later put in soups to add a nice acidic kick! She is so smart and resourceful, I obviously took her advice! So, there are 3 options for salsa verde. 1: buy it in the grocery store. Before adding it to your soup, taste it to ensure YOU like it. 2: make it... if you have a large freezer, make a giant batch and freeze it up! I have a tiny apartment and will NOT be doing that! 3: find your favorite local joint and ask NICELY to purchase a quart. Whatever your preference, make sure you have 1 quart!
1 white onion, small dice
2 T cumin seeds or 1 t cumin powder
6 cloves garlic minced
2 bags frozen corn (not canned)
2 cans white kidney beans, drained
4 chicken thighs, roasted and shredded
2 quarts unsalted chicken stock
*1 quart salsa verde
salt and pepper to taste
4 T chili powder - optional
-Preheat oven to 350 and roast salted chicken thighs. Let cool and shred with a fork.
-In a heavy bottom stock pot, cook down white onion on Medium heat (6 of 10) season with salt
-add cumin and garlic and stir (chili powder if using)
-add corn, beans and chicken and stir all together
-add stock and salsa verde
-bring to a boil, then reduce to a simmer for an hour or 2, stirring once in a while so the bottom does not stick
-taste, season with salt and taste again
I like to add a scoop of cooked rice to my bowl along with cheese, tortilla chips and fresh sliced chilis
Post your pics using #jenncancook and #jenncancookblog to show off your soups!