Many thanks to Lizzie from http://off-my-plate.blogspot.com for today’s fabulous recipe. I cooked it up last night for me and my husband and we were very impressed. A perfect winter warmer meal which is affordable and very moreish!
(I’ve changed some of the ingredients slightly to suit
2 tablespoons Oil – Olive oil or vegetable
2 dried red chilies, chopped finely
1 large onion, diced
2 celery stalks, diced
1 red bell pepper
1 cup corn, fresh from the cob, tinned or frozen
Salt and Black Pepper
1 tbsp chili powder
2 tbsp cumin
1 tbsp coriander
1 tsp smoked paprika
Dash of allspice
2 tbsp tomato paste or puree
2 garlic cloves, grated or minced
1/4 cup red wine vinegar
1 tbsp Tropical Sun Smoked BBQ Seasoning
2 chicken stock cubes
2 cups water
1 tin chopped tomatoes
1 large boneless, skinless chicken breast (Use 1 chicken breast for 2 people.)
1. In a large pot, add a small drizzle of oil over medium to high heat. Once the oil is heated add the chopped onion, celery and bell pepper and a dash of sea salt and freshly ground black pepper. Stir the vegetables to mix well with the oil and sauté for 4 minutes.
2. Next, add the corn and sauté for another 3-5 minutes. Turn the heat down to medium, and into the pot add the dried chili, chili powder, cumin, smoked paprika, allspice, coriander, tomato puree and garlic. Stir the ingredients well to incorporate, and sauté for 3 minutes.
3. Now add the red wine vinegar, BBQ seasoning, chicken stock, water, and chopped tomato. Stir all ingredients well. On a medium to low heat, cover the pot and allow these flavors to cook and marry for 15 minutes.
4. With your soup simmering, now place a clean and trimmed boneless, skinless chicken breast directly into the soup. Push the chicken down into the soup, so that the liquid is covering the chicken. Cover the pot and cook the chicken for 15 minutes, turning the chicken over once during the cooking time.
5. After 15 minutes, turn the heat off and let the chicken sit in the soup for another 5 minutes. Remove the chicken onto a cutting board at this point. Let the chicken rest for another 3-5 minutes before shredding the meat. Take 2 forks and pull them through the chicken in opposite directions until the chicken is well shredded. You can also use a knife to thinly slice the chicken, whichever you prefer.
6. Return the shredded chicken to the soup pot and bring back to a low simmer. Cover and simmer for 15 minutes.
7. Taste the soup to see if the seasoning is to your liking. If not, then add more here.
Serve this comforting bowl of soup steaming hot garnished with a dollop of sour cream and tortilla chips. Feel free to also add a pinch of shredded cheddar cheese or some chopped scallions and coriander right on top.