Roasted Corn and Chicken Stew
This recipe is now featured on KeyIngredient.com! Seeeee?
This whole week is rainy and cold. It doesn’t make sense, so I decided to make stew. Yes. Stew solves all problems, including what to do with all of the leftovers from Ameir’s graduation barbeque. These will all be very imprecise measurements, since I was working with leftovers from the fridge. The stew is a combination of guacamole, roasted corn, tomato sauce, chicken broth, and shredded leftover chicken. It came together so quickly, in less than 20 minutes! It also stores well and tastes better the next day.
Roasted Corn and Chicken Soup
Three or four cups of guacamole (made by your dad), or
—-Four avocados, diced or mashed by your sweet little sister-in-law Aishah
—-Four tomatoes, diced
—-One onion, diced
—-Two jalapenos, diced
—-Juice of half a lemon and one lime
Three cups diced or shredded leftover chicken
Five ears of corn, roasted on the grill and kernels cut off
Two or three cups tomato sauce
Three cups chicken broth, or more for a more liquidy soup
Fresh cilantro, diced
One large or five baby carrots, diced
Quarter of a large onion, diced
Salt and pepper to taste
— In a large pot, sautee the diced onion and carrot until soft.
— Add the guacamole, corn, tomato sauce, and chicken broth. Stir well.
— Let the soup simmer for 5 minutes while you dice or shred the leftover barbequed chicken
— Add the cilantro and diced or shredded chicken, let it simmer until warmed through.
For an easy garnish, cut up some garlic bread into cubes and pan-toast it with some olive oil until browned all over. Ameir calls them “crispies.”