Chicken and Fresh Corn Coconut Soup

Chicken and Fresh Corn Coconut Soup

  • 3 tablespoons bacon fat
  • 2 large boneless, skinless chicken breasts, butterflied
  • coarse salt and pepper
  • 1/2 sweet yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, minced (seeds removed)
  • 1 poblano or anaheim pepper, minced (seeds removed)
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground ginger
  • 3 ears of corn
  • 1 can great northern beans, undrained
  • 1 can unsweetened, full-fat coconut milk
  • whole milk

Melt the bacon fat in a stock pot over medium heat.  Season the chicken with salt and pepper.  Cook the chicken in the bacon fat until nearly cooked through.  Set on a plate and shred with two forks; set aside.

Add the onion, carrots, garlic and peppers to the bacon fat and saute for about 5 minutes.  Add the cumin and ginger and cook for 2 more minutes until fragrant.

Slice the corn off the cob and add the corn, beans and shredded chicken.  Stir in the coconut milk and add enough whole milk to cover the ingredients.  Bring to a boil, then simmer for about 20 minutes; season with more salt and pepper as needed.

Yields about 5-6 servings

 

Recipe from Curly Girl Kitchen
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