Damn, I’m a good wife! A few days ago, my husband dropped some hints, the size of Hiroshima, that it would tickle him if a bowl of chicken and corn soup fell from the sky into his eager hands. Ask and it will be given to you. Okay, maybe I felt the need to compensate for the frequent accumulation of papers that I have hidden in various parts of our house. Not cool when your husband is neat as a pin in a pincushion with a disorder phobia. Or maybe it’s your fault for breaking your beloved Red Tail Ale mug. Whatever it is, my “living in harmony” law violations were forgiven after the first sip of this creamy, aromatic soup.
This soup is based on a recipe from Cooking Light Magazine. Even after considerable changes, I think we can still call it lightweight. Since my husband likes southwestern flavors and a little spiciness, I added a can of chili peppers and a dash of cayenne pepper. The original recipe called for 2% milk. However, since there were none in my fridge, I substituted skim milk instead. To make up for the missing richness in the skim milk, I added a can of corn to go with the whole grains. Oh yeah, and I added an extra strip of bacon. No excuses are required for that. The strong aroma gave way to an intensely satisfying soup that indulged my husband’s craving and warmed our toes.
First, the bacon is cooked in a large saucepan. Once crisp, the bacon is reserved for garnishing later. Bite-sized pieces of chicken and a mixture of vegetables, including onion, red pepper, and garlic are sautéed. Next, a can of green chilies is added for a hint of flavor and a little spiciness. Once the chicken broth and potatoes are included, the soup simmers for about 20 minutes before adding the corn.
To aid in the transition from soup to soup, a slurry of milk and flour is added to the pot and the mixture is simmered for an additional 15 minutes. Just before serving, a handful of strong cheddar cheese and a dash of cayenne pepper are added to round out the flavors. The soup is then poured into bowls and garnished with chopped chives, shredded cheddar cheese, and crumbled bacon. If desired, break a few tortilla chips on top of each serving of soup.
What an easy and satisfying meal for any night of the week.
