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| ingredients ready to go |
The only drawback to using all the prepared product is you lose control of the sodium content, which if you are using commercial chicken stock, canned re-fried beans and store salsa can be way beyond healthy. Regardless it is very yummy, and was a hit for supper on Sunday.
As a note Sunday suppers are almost always for four; and there are almost never leftovers. So keep that in mind when you are looking at my ingredients list, and adjust accordingly.
I had poached three fairly large chicken thighs(my favorite piece of the chicken), so i had a nice rich homemade chicken broth and chicken. Olive oil is my go to choice for sautéing. I used two smallish yellow onions for this soup, three cloves of garlic, and a stalk of celery. These were sautéed until they were tender. For aromatics i used fresh whole cumin seeds, a diced, seeded jalapeño. some fresh ground black pepper, good Mexican oregano and some thyme. Note, no added salt. In went two cans of fat free re-fried beans, most of a jar of a decent, fairly spicy salsa, about a quart of chicken stock, the shredded chicken, and a 16 ounce bag of frozen sweet corn. See what i mean? Easy peasy! Right before serving stir in about four ounces of grated, sharp Cheddar cheese. Earlier i had toasted up some homemade tortilla strips. I usually garnish this with lime quarters, fresh cilantro, and diced avocado. Couldn't find an avocado remotely near ripe, oh well. As you can see, yummy.
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| Here's to us, good friends, good food! |
Usually we have Sunday supper up in the slip holders lounge, our galley table really isn't big enough for four, Chris and Shannon have a lovely picnic table on the stern deck. Not at all practical in chilly winter weather. The lounge was out this weekend due to a lack of electricity. So we crowded around our table for two and had a cozy winter's soup supper.
More later,
Bon appetite!
Morgainne
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