The other day I was in the dentist office waiting to get my teeth cleaned. Waiting, waiting, waiting. I picked up a magazine (called Real Food) and started browsing the recipes. It had at least 6 soup recipes I wanted to make – but one in particular: the smoky chicken, tomato, brown rice and corn soup. The photo was amazing; it was the perfect fall soup. Hearty, warm, cozy. I wanted the magazine. I NEEDED the magazine. And more importantly I needed the soup. I quickly assessed my options. I could either take the whole magazine or rip the page out, but I had to decide quickly. The rip approach would draw too much attention, so I opted for the entire mag. I very stealthily turned my shoulder and slipped the magazine into my purse. And then I looked up. The receptionist was staring right at me. CAUGHT! She saw the entire thing. And then she turned away and we both pretended like it didn’t happen. Talk about awkward.
During the fall season, Derek and I try to make a soup every week. I made this for our fall soup kick-off and I’m happy to announce that it was worth it. The soup was really good. I thought I’d share the recipe w/ my notes. It’s easy, it’s warm, it’s fall in a bowl.
Smoky chicken, tomato, brown rice and corn soup
Use cooked chicken leftover from a rotisserie chicken for this quick, easy and substantial soup.
2 tablespoons extra virgin olive oil
1 cup chopped onion
1 garlic clove, finely chopped
2 teaspoons smoked paprika
2 teaspoon ground cumin
1 can (28oz) peeled plum tomatoes with juices
3-4 cups reduced sodium chicken broth
1 cup leftover brown rice, bulgur, quinoa or other grain
2 cup fresh, frozen or canned corn kernels
1/3 cup chopped cilantro leaves and tender stems, divided
¼ cup pitted kalamata olives, coarsely chopped
1 tablespoon minced jalapeño, or to taste
2 tablespoons fresh lime juice
½ cup plain low-fat yogurt
· Heat the oil in a large, broad soup pot over medium heat. When hot, add the onions and cook, stirring, until golden about 10 minutes. Stir in the garlic and cook 1 minute. Turn off the heat and stir in the paprika and cumin.
· Puree the tomatoes in a food processor. Add the chicken and pulse once or twice or until chopped into small pieces. Add to the pot with the sautéed onion and spices. Add 3 cups of the broth and heat to simmering. Stir in the rice, corn, half of the cilantro leaves, olives, and jalapeño. Heat stirring over low heat. Add the remaining cup of broth to the soup if desired.
· When the soup is hot remove from heat and add lime juice. Ladle the soup into bowls and place a spoonful of yogurt in the center of each bowl. Sprinkle the remaining cilantro over the top, dividing evenly.
Kindra’s Notes: I used barley instead of brown rice – it was great! I added a teaspoon cayenne pepper. I didn’t have canned plum tomatoes, so I just used canned diced tomatoes – it was great and I didn’t puree anything. Next time, I won’t use kalamata olives and I’ll double the recipe so we have more leftovers.