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For the broth:
- 1 spanish onion, minced
- 6 – 8 cloves of garlic, minced
- 2 italian sweet peppers, chopped
- 2 qts chicken stock
- kosher salt & pepper
- oregano
- 1 pt grape tomatoes, halved
- 1 bag frozen sweet corn
- olive oil
For the chicken/tofu:
- 1lb boneless chicken breast or tofu
- fine flour for dusting
- salt, pepper, smoked paprika*
For the garnish:
- lime wedges
- sliced avocado
- sliced scallions
- chopped cilantro
- srichacha sauce
RICE or SOUP PASTA
To make:
In a heavy sauce pan, heat olive oil and add peppers, onions, and garlic. season with salt and pepper, sautee til onions are golden. add chicken stock and bring to a boil. lower the heat and season with oregano, more salt and pepper, let simmer for 20 min or so.
Dust chicken with flour and spices. heat cooking oil in a non-stick pan until very hot, add chicken and sear for 2 min per side. Don’t worry that it isn’t cooked all the way through, it will cook more in the soup. Slice chicken.
Add corn and tomatoes to soup. Cook for 7 minutes and add chicken. Simmer it all for another 3 – 5 min.
Serve over the rice or small pasta, and add garnishes LAST to each bowl.
We made this soup up after having something inspiring at a little restaurant in New York. The fun of it is how it’s evolved over the years… a little spicier, or with more garnish.
