Recipe Revamp: Chipotle Southwestern Corn Soup…

Sometimes recipes need variety – or changes.  One recipe that is so ingrained in my head that I can make it by memory is Grown Up Girlie’s Southwestern Chicken Soup.  however, this time I decided to play around in my pantry and this version made the cut.  The chipotle salsa had quite the kick and y’all know how much I adore Smoked Paprika..

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Chipotle Southwestern Corn Chicken Soup

Adapted from Real Simple Recipe

Ingredients:

• 3 cups chicken broth
• 3 cups shredded chicken (from a small rotisserie chicken or leftovers)
• 1 small onion
• 1 15 oz can of cannellini beans
• 1 15 oz jar of chipotle salsa
• 1 11 oz can of southwestern corn medley (Green Giant is my recommendation)
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 1/2 tsp. mexican oregano
• 1 clove of garlic, minced
• Juice of 1 lime
• Salt
• Pepper
• Sour Cream or Creme Fraiche
• Flat Leaf  Italian Parsley

Directions

1. Dice the onion and saute in a bit of olive oil until soft.  Add the minced garlic.
2. Add the cumin and stir for a second.
3. Deglaze the pan with a bit of the chicken stock.  Add the chipotle salsa, cannellini beans, southwestern corn, paprika, mexican oregano and the remainder of the chicken stock.  Stir and bring to a slight simmer.
4. Add in the chicken and the lime juice.
5. Simmer for 10-15 minutes.
6. Garnish with the sour cream or creme fraiche and parsley.

The Ingredients….

The Final Product…

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