- ingredients: rotisserie chicken, kale, chicken stock, onion, garlic, frozen roasted corn
- peel 1 onion, set aside
- heat canola oil in big la creuset
- chop 20 cloves garlic and cook in oil
- chop onion and add to pot
- chop 2 chipotle peppers and add to pot
- add spoonful oregano and ancho powder and lots of black pepper
- wash and chop kale, removing tough stems, and add to pot
- add chicken stock
- season with salt and cumin
- add frozen roasted corn to pot
- chop rotisserie chicken and add to pot
- keep seasoning with salt and pepper and ancho and cumin, to taste
- ready when kale is ready
- took about 45 minutes start to finish!
THIS SOUP IS SO SO SO GOOD. RARR.
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