---------- Recipe via Meal-Master (tm) v8.06 Title: Kickin' Chicken Soup Categories: Soups Yield: 8 Servings 1 lb Chicken breasts, boneless 5 tb Olive oil, extra virgin 1 Onion, large 3 Garlic cloves 32 oz Chicken broth 3 c Corn kernels, fresh or frozen 15 1/2 oz Black beans, cooked 1 Lime 1/2 ts Tabasco sauce 1 Jalapeno chile Salt and pepper to taste Monterey Jack cheese Tortilla chips Mince the onion, mince or press the garlic. Chop the jalapeno; include the seeds if you want the dish hotter, leave them out if you don't. Juice the lime. Pound the chicken breasts to about 1/2 in. thick. Saute chicken in 2 tbs olive oil until browned and cooked through. Meanwhile, heat remaining olive oil in a stockpot, and cook onion, garlic, and chile over medium heat until onion is transparent, about three minutes. Deglaze the pan the chicken was cooked in with some of the chicken broth, and add it to the stockpot. Add the rest of the broth, beans, corn, lime juice, and Tabasco. Season with black pepper to taste. Heat to a boil and simmer until corn is cooked, about 5 minutes. Correct the seasoning with additional salt to taste. While the vegetables are cooking, slice the cooked chicken thinly. When the vegetables are cooked, add the chicken to the pot, heat through, and serve, topped with shredded Monterey Jack, and tortilla chips on the side. -----
- This is a recipe that appeared in my daily newspaper a month ago, and I just got around to trying. Mmm, it's good. Because of the use of canned and frozen ingredients it's pretty quick to make.
- The original recipe called for 1/2 cup minced cilantro to be added at the end with the cooked chicken. I forgot to get the cilantro when I bought the ingredients at the store, so I skipped it. I'm not all that crazy about cilantro anyway. If you like cilantro, by all means include it.
- 15.5 oz black beans is a common can size. 3 cups corn kernels is a 1 lb bag of frozen corn. 32 oz is the size of those new cardboard cartons of chicken broth. This makes a very dense soup. If you want a soupier soup, use more broth.
- How much salt you will need to add will depend on both your taste and whether you used a regular or low-sodium chicken broth. Unless you're on a low-sodium diet, you will probably want add at least some. How much Tabasco is up to you. I used 3/4 tsp, which makes a moderately hot dish.
- The original recipe called for the chicken to be broiled. This will cut down on the fat a little, but won't produce that nice brown crust on the chicken or the fond on the pan.
|Top radical is 'stand' (立), bottom is 'quick' (早). Once this character was written as a pictograph of a 'needle' (辛) piercing an object. The needle was a tattooing needle, used to create an indentifying mark. Thus, the association with other forms of indentification such as 'badge'. Henshall suggests as a mnemonic: 'Badge quickly stands out.'|