
Sunday Supper & More
Serves 4
3 | medium red-skinned potatoes, coarsely chopped |
3 | cups chicken stock |
1 | whole roast chicken breast or 2 half breasts, skin removed, meat cut into 1/2-inch pieces |
2 | cups cooked corn, tomato, leek, and onion mixture |
2 | canned chipotle peppers in adobo sauce, chopped |
1/2 | cup heavy cream |
Juice of 1 lime | |
1/4 | cup chopped fresh cilantro |
1 | bunch scallions, chopped |
Salt and pepper, to taste |
1. In a large saucepan, combine the potatoes and chicken stock. Bring to a boil, lower the heat, and simmer for 20 minutes.
2. Add the chicken, tomato-corn mixture, chipotle, and cream. Simmer for 5 minutes until potatoes are very tender.
3. Stir in lime juice, cilantro, scallions, salt, and pepper. Ladle into bowls. Add water if the soup seems thick.
Catherine Smart
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