Monday, September 27, 2010
I suppose, the love started with the simple gruel and green grams that was a customary dinner at home while growing up. Thereafter, the Chinese food outlets that spawn our cities made sweet corn chicken soup and manchow soup household names. But I never tried as many variations of soup as I have since I came to the U.S.
Coming to the U.S. opened a whole new world of soup to me. Hamburger soup at my friend Janet’s palce, Kale and bean soup at Marilyn’s,are just a few to mention. Today’s recipe is from dear a friend Barbara. Her cooking is superlative, and dinners at her place and socializing are some of my fondest memories from the last couple of years. She cooks everything to perfection. The spices and flavors are always the right amount to keep you wanting more.
With bay leaf, cumin and coriander leaf to flavor this soup it is very close to Indian cooking. I hope you will enjoy this soup as much as I do.
Chicken Breast - 3 - 4 large
Garlic Cloves - 4
white shoepeg corn - 1 10oz. can I sometimes put two cans]
Diced tomatoes - 1 10oz. can mild green chiles
Cumin - 1-2 tsp.
Bay leaf - 1
Black pepper - ½ t
white shoepeg corn - 1 10oz. can
diced tomatoes with mild green chiles - 1 10oz. can of
Olive oil - 2 Tablespoon
Onion - 1 large
Garlic Cloves - 4
Cilantro chopped - 6-8 branches
1. Boil Chicken breasts for 30 minutes in sufficient water to have about 2 qts of broth left (I boiled it in 9 cups of water) with 3-4 large cloves of garlic, salt and pepper to taste.
2. When chicken is done, remove from broth, cool slightly and cut and shred into small pieces. Return to broth.
3. In small skillet with 2 T. olive oil sauté:
4-6 large cloves of garlic chopped finely
1 large onion, chopped
6-8 branches of cilantro chopped
4. Add to chicken and broth.
1 10oz. can of white shoepeg corn [I sometimes put two cans]
1 10oz. can of diced tomatoes with mild green chiles [I prefer to blend the tomatoes completely before adding.]
[You may also add 1 can V-8 juice if you prefer more tomato flavor.]
1-2 tsp. Cumin
1 bay leaf
½ t. black pepper [or more to taste.] Also check for salt to taste.
Simmer mixture for about 30 minutes more.
Serve in large bowls with
--Shredded Monterrey Jack Cheese
--Chopped Avocado [To keep avocado from turning brown, place one of the avocado stones in the serving bowl with chopped avocado until time to serve.]
--Lime slices to squeeze on top
--Frito tortilla chips OR cut 3-4 corn tortillas into thin shreds and fry them in oil until crisp. Drain well.