Ingredients
- 190 grams cooked chicken (shredded, 1 1/2 cups, I used a rotisserie)
- 250 grams frozen corn (thawed, 1 cup)
- 1 can (15 ounce) black beans (drained and rinsed, optional)
- FOR BROTH BASE
- 1 package (12 ounce) frozen butternut squash (cooked winter or butternut squash, thawed, about 1 1/2-2 lbs fresh, peeled cubed and cooked)
- 3 scallions, diced (white and green parts)
- 1/2 cup diced sweet onion (1 medium onion)
- 2 to 3 garlic cloves, chopped
- 1 celery rib, diced
- 3 ounces red bell pepper (1/2 pepper, roasted and rough chopped)
- 1 to 3 chipotles in adobo, chopped (more or less to taste; I normally add 2-3)
- 1 can (4 ounce) green chilies)
- 8 ounces tomatoes (fire roasted tomatoes)
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 6 cups chicken broth
- 1 tablespoon cilantro, chopped
- 2 teaspoons dried oregano (Mexican oregano)
- Kosher salt, to taste
- Pepper, to taste
- 2 to 3 tablespoons masa harina (to thicken, you can also use a fresh corn tortilla)
- 1 tablespoon olive oil (to saute the vegetables)
- 1/4 teaspoon sea salt
- Garnish
- 3 ounces red bell pepper (1/2 small red bell pepper, cut in very thin 1" long thin strips)
- Sour cream or greek yogurt
- Chopped or sliced black olives
- Chopped cilantro
- Baked corn tortilla chips (or warm rolled corn tortillas, optional)
How to Make
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Step 1: Roasted Red Pepper ... You can roast peppers right on a gas burner, grill, under a broiler; or even in a very hot oven. I prefer the broiler which is quick and easy. Place the pepper right on the grate under the broiler - I use the 2nd shelf down. Broil the peppers until the skin is well charred on each side, probably 5-7 minutes; and keep an eye on it. Then, transfer to a bowl, and cover with plastic wrap. You can also throw them in a small paper bag too. After 15 minutes the pepper is ready to peel. Scrape off most of the charred skin using your hands; or, the back of a knife - don't rinse under water ... and, don't worry if you get it all off. Cut, remove the seeds, ribs; and, rough chop.
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Step 2: Soup Base ... Add the olive oil to a large soup pot and bring to medium heat. Add the onion, celery, garlic, salt and pepper; and saute on medium heat for 3-4 minutes stirring often - do not let it burn. Then, add the roasted red peppers, chipotles in adobo (start with 1, you can always add more), squash, tomatoes, green chilies, dried oregano; and, cook a couple of minutes until everything is combined. Then, add the chicken broth; and bring to a light boil; reduce to a simmer for 15 minutes until all the vegetables are tender. At this point, taste for seasoning ... you may want to add a bit more salt or pepper; or, even a bit more chipotles in adobo. How spicy you want it, is totally up to you.
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Step 3: Puree ... Add the masa harina (or you can use a tortilla cut up), cook just a minute; then, puree the soup until you get a smooth and creamy texture. You can do this in a blender, food processor; or, use a stick blender - which is what I do. How much masa you add is up to you; I like to thicken the soup just a bit. A tortilla torn in to small pieces will basically do the same thing.
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Step 4: Finish ... Add the chicken, corn, scallions, and (optional black beans); then, bring back up to medium heat. Then, when ready to serve; add the lime zest, juice, and cilantro.
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Step 5: Serve and ENJOY! ... Ladle the soup into bowls; or serve in a big pot family style. Garnish with the red pepper strips, sour cream (or greek yogurt), sliced olives, extra cilantro; and, a warm/grilled tortilla or chips on the side.
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Step 6: NOTE: I used the paleo recipe as a base; but, this is NOT paleo; I just really enjoyed the flavors of the original recipe.
We hope you enjoy this recipe!
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