SarahKs brand-new mexican chicken soup

Also known as my tricked up tortilla soup without the tortillas. This will be a wonderful soup to make on cold fall and winter nights. :-)

So tonight I just started cooking. I knew we were having chicken, and I hoped to use coconut milk (my new favorite thing to use). Other than that, I didn’t have much in mind. So I started with the two lovely breasts (that was for you 12-year-old boys out there) sauteeing in coconut oil. Coconut oil is one of the healthiest oils you can use in cooking, so I’ve been testing it out. It has a neutral taste, so I can use it when I don’t want that olive oil flavor in my food (which isn’t often, but I’m using the coconut oil more and more because I can). I went and looked in the pantry, and I had a can of La Costena green sauce… So I went with it and just threw in whatever felt right. And here’s how it ended up. So good.

what you need:

2 Tbsp or so coconut oil (or your vegetable oil of choice)
2 chicken breasts
1 small can La Costena green salsa (Herdez would work too, but our Publix seems to have stopped selling it, and actually, La Costena has better flavor)
1 tomato (normal-sized)
1 can corn (no salt added)
3 green onions, chopped
3 garlic cloves, minced
handful cilantro
2 serrano peppers (with or without seeds, I used the seeds, your choice), diced tiny
cumin, several shakes, to taste
1 can lite coconut milk
avocado (optional)
salt, your choice, to taste

what you do:

Saute the chicken in coconut oil over low heat (3), and start chopping up the veggies. Add the can of salsa verde (green sauce), coating the chicken well.Chop and throw in the tomato. Drain and add the can of corn. Chop and add the onions. Mince and add the garlic. Chop the cilantro and stir that in. Dice the peppers finely and add those. Add the coconut milk and cumin, turn the burner up a notch (4) and cover the skillet or pot (I used my deep skillet). The thing I love about coconut milk is that it tends to thicken when boiled. Almond milk doesn’t do that for me. Also, the coconut milk tastes like coconut before it is cooked, but once you boil it, it has a neutral flavor and basically works like a cream substitute. And it’s lower in fat, I think. Coconut is also very healthy for you. /tangent

After the chicken is cooked, cut it up into bite-sized pieces. Add avocado if you have it. I served it with a nectarine and Amy’s refried beans w/ green chiles.

I didn’t even miss the cream or the cheese (I would normally top this with a bit of cheese). I also didn’t miss the tortilla strips. The only thing I missed was the avocado (which I didn’t have on hand), and I didn’t miss that until just now. I was too busy licking up the bowl remnants. Mmm mmm good.

4 Responses to SarahKs brand-new mexican chicken soup

  1. sounds scrumptious.

  2. does sound good. And I’m not much of a soup person.

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