Okay, okay! I know this isn’t exactly the most festive recipe to share today. A quick glance around the blog-o-sphere lets me know that most people are immersing themselves in baking, whipping up last minute homemade gifts and planning Christmas feasts. But, as I’ve told you, I’ve been a leetle busy with exams, so rather than being in the kitchen with any one of these glorious tasks, I’ve been buried under books. So forgive me for this not-so-festive post. That said, I like to think I have the gift of “spin”—I can make this post into a holly, jolly post if only I try hard enough.
Picture this, you’ve just finished trimming the tree. You’ve got fresh-from-the-oven cookies cooling on several wire wracks. And you are heading out to the ice rink for a little ice skating. (PS: I haven’t told my not-so-winter-sports-oriented husband yet, but I’m pretty sure that an ice rink–and possibly even a pick-up game of hockey–is going to be part of this holiday. I’ll be sure to let you know how that goes.) What do you want to greet you when you return home (aside from a house twinkling with Christmas lights and warm with holiday cheer)? Why, a steaming cup of soup, of course! (If you answered hot chocolate, I’m sorry, but you lose. This is my game.)
So, let me assure you that this soup will provide just the post-ice-rink warmth (both because of its temperature and because of the considerable heat imparted by jalapenos and chili powder) you’ll need. And this soup is not only hot, but it’s smoky (cumin) and hearty (lots of veggies) and perfectly tangy (freshly squeezed lime juice). Top it with tortilla strips or a dallop of sour cream or slices of avocado (or all of the above) and enjoy.
2 teaspoons extra virgin olive oil
1 tablespoon garlic, minced
1 tablespoon jalapeno, minced
1 cup onion, diced
1 medium zucchini, diced
2 to 3 medium carrots, diced
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1/2 cup freshly squeezed lime juice
1 cup corn kernels (frozen is fine)
1 1/2 cups boneless, skinless chicken breast, cooked & shredded
1 28-ounce can diced tomatoes
1 quart chicken broth (recipe for homemade chicken stock here)
1 tablespoon cilantro
1 cup blue tortilla chips, crushed
In a large pot, heat oil over medium-high heat. Add garlic and jalapeno; saute 30 seconds. Add onion, zucchini and carrot; saute for several minutes. Add cumin, chili powder and coriander; cook for about a minute, stirring continuously. Add lime juice; cook for about a minute, stirring continuously. Add tomatoes (with their juice), chicken broth, corn and shredded chicken breast; cover and bring to a boil. Reduce heat to low; simmer for 30 minutes. Before serving, stir cilantro into the soup. Garnish with blue chips.