Wednesday, 20 June 2012

Ms Leno's Marvellous Mexican Chili Chicken Soup

Quantities variable depending on how much you want, and what you've got in really, but this is what I used. Obviously you don't HAVE to wait for the vegetables to be near death before you use them!!
1 floppy courgette (large)
3 floppy sticks of celery (floppy)
1 sad onion
3 red peppers (1 healthy, two squishy)
1 nearly-full punnet of over ripe cherry tomatoes (a can or two would be fine too though)
4 cloves of garlic
1 largish breast of chicken, shredded ( but any cooked chicken fine)
1 chorizo sausage, sliced up
1 large can of sweetcorn
1 can kidney beans
2 big scoops of Ms Leno's Delicious Black Beans (recipe below)
1 big mild green chili (optional)
1 litre cold water
1 chicken stock cube
2 tsp cumin
1 tsp smoked paprika
1 tsp mild chili powder
1 tbsp oregano

You also need a hand blender.


In a bit of olive oil slowly fry off the chorizo sausage until it is a bit crispy and has released all its garlicky oil. Fish it out but leave the oil behind. Add the peppers, tomatoes, onion, garlic, chili, celery and kidney beans and allow to soften slightly before adding the litre water, stock cube and spices to the pan. Bring it up to the boil then turn it down and leave to simmer til the veg are cooked through. Blend to your preferred smoothness and then add in the shredded chicken, chorizo slices, sweetcorn and black beans. Stir well to combine and enjoy!

This would be amazing with some fresh coriander on top. But I don't have any. Or some tortilla chips (I did have some of those).  And some leftover cottage cheese.


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