Comfort in a bowl and super easy too!
- Chop onions. Cut celery stalks into small slices and cut baby potatoes in half. Shuck corn cobs and remove silk. Cut each cob into 4 sections.
- Heat oil in a large saucepan set over medium-high heat.
- Add chicken thighs and cook for 6–8 minutes or until browned, turning halfway through.
- Add onions, celery, potatoes and corn. Continue cooking for 5 minutes or until onions become translucent, stirring occasionally.
- Add tomato paste, chili powder, salt and crushed chipotle pepper (see Notes). Stir to coat chicken and vegetables.
- Add water and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Cut lime into wedges.
- Divide soup between 6 bowls. Top with crushed pepper and serve with a lime wedge.
Keeps 2 days in the refrigerator or 6 months in the freezer.
Notes
When corn is not in season, replace corn cobs with 500 mL (2 cups) frozen kernel corn.
Crushed chipotle is a slightly smoky flavoured hot pepper that is dried and ground into a coarse powder. You can find it in the spice section of the supermarket. If you don’t have any, you can swap it with your favourite hot sauce.
The chipotle pepper can be added directly to the bowls after serving. That way, everyone can make it as spicy or mild as they want!
From the book Petit prix by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme