recently i’ve been getting into learning to cook. i was dissatisfied by the adobo chicken soup recipes online and decided to make my own in a fit of uncharacteristic boldness. since this is a more permanent spot than tumblr, i am posting my meager foray into the culinary arts here!
adobo chicken soup
- 4 cups chicken stock
- 1 lb boneless chicken breasts
- 1/2 of a large onion, or 1 onion if its little
- 2 heaping tablespoons minced garlic (if from a jar) or 2-3 cloves minced
- 1 small can of adobo chili peppers in sauce
- 1 heaping tablespoon of tomato paste.
- 1 28oz can of tomato puree
- 1 16 oz can black beans
- 1 1/2 cups of frozen corn
- salt, pepper, cumin to taste
- 1 cup of heavy cream
- mexican oregano (optional), dash of fish sauce (optional)
- parsley (garnish)
makes 10000000 tons of soup. (6 quarts). i have no nutritional information about this dish bc i just kind of made it up and it was good. consult a doctor to see if this soup is right for you.
THE RECIPE:
1. prep 4 cups chicken stock so later you aren’t like “fuck!! i forgot to prep chicken stock!!”, as is tradition.
2. heat up oil to saute your onions in a dutch oven and oil to cook chicken in a separate large pan. cook 1 lb of defrosted chicken breasts over medium heat. saute onions in the dutch oven/pot until soft and they start to turn color.
3. once the chicken is a lil golden, remove it from the pan and set it aside in a bowl. we’re going to finish cooking it in the soup so it actually has flavor. add 2 tablespoons of garlic to onions and cook for 1 minute-ish. add 1 heaping tablespoon of tomato paste and a can of adobo chili with the sauce. scrape the bottom until peppers break down.
 this is what you’re going for with the chicken. |
 the onions and peppers steamed up my camera. notice the chicken broth lurking in the background. |
4. add the chicken stock to the onions and peppers. scrape the bottom thoroughly. add 1 can tomato puree and 1 can black beans, undrained. lets season while we bring to a boil.
ahhh, such a red soup.
5. add salt, black pepper, and cumin to taste. i also added mexican oregano, but you might not have that on hand (don’t sub with italian oregano). i also added a dash of fish sauce because its very harmonious with basically any tomato based dish. like just a smidge. you shouldn’t be able to taste it!
6. add 1 1/2 cups of frozen corn and stir to incorporate everything.
7. re-add the chicken and its juices (the chicken should go in whole). because this soup has tomatoes in it, it could pop like crazy so put the lid on a little. but you do want SOME of that liquid to boil out, so make sure steam can escape.
8. bring to a boil and then bring heat down to medium low and simmer for 20-25 mins.
BUT MEANWHILE: let’s fry some tortillas to sprinkle over it
1. heat up some oil in a pot or pan until its 360 degrees. enough that it will cover the tortilla strips.
2. put cut up corn tortillas in the pot one tortilla at a time. remove from oil when lightly browned and put in a bowl paper towels to catch the grease. they will carry cook more as they sit, so don’t let them get too brown!!!
BACK TO THE SOUP:
9. remove chicken from the soup and shred in a separate bowl using whatever method you prefer (i do the “two forks” method, which fucking sucks). while shredding the chicken, take the lid fully off the soup and kick the heat back up to medium so more of the water boils off.
10. return shredded chicken to the soup and add 1 cup heavy cream. stir to incorporate.
11. serve topped with the fried tortilla chips and parsley.
a spicy and flavorful soup!!! enjoy my soup. tell me how to improve my soup. thanks for looking at my soup.
author’s note: this would have been a killer recipe to use sour cream in…but i didn’t have any! try it with sour cream.