There are signs of progress in my kitchen (yes, I’m about to jinx myself!). Can you believe that everyone enjoyed this dinner? It was spicy; it had beans; it had tomatoes; it had ingredients all mixed up. Wow, flavor palates must really be developing in this household. The only small complaint I received was that Louisa doesn’t like sour cream. When did that happen? I know that I’ve witnessed her dollops on make-your-own tacos. My brain hasn’t gone mushy with my recent birthday. Really. I promise to ask the next time Louisa, before I go dolloping on your food.
This dish was inspired by a very old recipe in my files that I prepared at Joe’s request. We were trying to think up recipes to submit to our niece’s recipe collection that her maid-of-honor was assembling from bridal shower guest submissions. Joe had a vague memory of a summer chicken soup with corn, or zucchini, that I used to make a long time ago before picky eaters joined our table. He wasn’t completely sure of the dish, and I’m never going to submit a recipe that’s so old we can’t even remember the ingredients. If I was going to do that, I may as well just sit down with a pen and paper and make a grocery list to contribute to the recipe collection.
I dug out this recipe from my old files on Monday, and thought that I had all of the ingredients in house. Until I went to cook it last night. I really need to look more closely when I choose my recipes and make my grocery lists. Let’s see, I didn’t have already cooked chicken. I didn’t have roasted peppers. I didn’t have chicken broth. I didn’t have roasted garlic. I didn’t have canned, diced chiles; I didn’t have scallions.
However, I did have fresh sweet and hot peppers from the farm. And fresh plum tomatoes from the farm. And chives from my garden. And chicken that could be cooked. And raw garlic. And vegetable broth left over from the Vegetable Couscous Paella I made when my sister visited a few weeks ago. There were certainly enough ingredients to make this dinner work.
I was right. It was so good, and so fresh with all of the just picked produce, that this just might become a favorite summer recipe.
- 2 tbs extra virgin olive oil
- ¼ cup diced fresh chives
- 1 green bell pepper, diced
- 1 hot green chile pepper, diced
- 2½ cups vegetable broth
- 1 16 oz can white beans
- 2 cups corn kernels (I used a combination of 1 ear fresh corn, and frozen roasted corn to make up the two cups)
- 1 cup diced plum tomatoes
- ¼ cup chopped cilantro
- 5 cloves roasted garlic
- 2 tbs fresh lime juice
- 1 lb skinless, boneless chicken breasts, diced
- salt and pepper to taste
- ¼ cup sour cream (optional)
- Heat olive oil in large saucepan or stock pot, over medium high heat. Add garlic and sauté approximately two minutes until garlic softens. Add scallions and chopped peppers to pot and sauté another five minutes until peppers begin to soften. Stir once or twice, making sure that vegetables don't burn.
- Add broth to pot and bring to simmer. Add chicken, cover and simmer on low approximately fifteen minutes until chicken cooks through.
- Add remaining ingredients and simmer uncovered to blend flavors, about five minutes or until liquid reduces to desired consistency. It's your choice whether to serve this more like a soup, or thicker chili. I think we ended up with a thick soup!
- Serve with a dollop of sour cream - after confirming that all of your diners actually like sour cream!