according to my foodie pal amanda and to some degree she is correct. i’ve been making all sorts of soups and stews lately because of the cold (and the ease with which most soups come together). i was originally going to make vegetable chili one day last week, but at the last minute a craving for meat changed that recipe. So i made CHICKEN vegetable chili. and yes, it’s another sorta bastardized version of a Rachael Ray idea.
garlic cloves, minced
1/4 to 1/2 green bell pepper, cut into pieces
1/2 can petit diced tomatoes (or chop up fresh ones, doesn’t matter)
salt and pepper
boneless skinless chicken breast, diced up into smallish pieces
1/2 can kidney beans
1/2 can black beans
juice of a lime
Salt and pepper your chicken. Toss it with some cumin and chili powder. In a soup pot, heat some olive oil. Brown your chicken, cook it til it’s done. Remove to another plate. Heat more oil if you have to. Add the onions, garlic, celery, and carrots. Cook til the onions are softened. Add in the peppers and tomatoes. Add the chicken back into the pan. Let it cook together for a minute. Add your beans and stock. Squeeze the lime juice in it. Simmer all this together and let the flavors meld. I think I served it with sour cream and shredded cheddar and Rachael Ray’s scallion corn cakes*.
Scallion Corn Cakes:
prepare a box of the aforementioned abhorred jiffy cornbread mix (see an earlier entry about cornbread). Mix in chopped scallions and a bit of shredded cheddar. Spoon onto prepared (i.e. hot, sprayed with Pam) griddle and cook small cakes like you would pancakes. These are actually quite good with this soup. nice and oniony and buttery if you add a small pat of butter…
cooking music: Flight of the Conchords “Sugalumps” (on repeat)