Chicken Adobo Soup

I know, I know, another soup. It’s just that time of the year and I love me some leftovers.

Now here is a problem I didn’t anticipate.  I thought that moving to San Francisco would be a wondrous treat perfect for indulging my cooking needs; that I would be furiously sauteeing and braising and roasting my little heart out, barely stopping to breathe before darting out to pick up some more delicious fresh ingredients from the farmer’s market in anticipation of the next great thing to come out of my kitchen. I thought I would be overwhelmed by inspiration and spend my days happily experimenting with new flavors and ingredients. That is, until I started walking around this awesome city where it is unbelievably hard to ignore the riches of good food being offered at restaurants and on street corners alike. And then I found the 7×7 100 Things to Eat in San Francisco Before You Die list, and then the holidays came and all of my relatives were forcing food upon me, and then…well and then it was January 11th and my mom was wondering why I hadn’t posted in over a month. You know how it goes, when you’re out dragging your brother to the local empanada food truck or trying to catch up with the Twittering Crème Brûlée cart in the Mission (yes, such fabulous things do exist) your pots and pans get neglected.

So, here I am, making use of some tasty leftovers from a great dinner out to enjoy a delightful soup with some good flavor that is easy on the wallet and the thighs. Eating out does have it’s repercussions. I’ve got a couple of recent dishes I’ve been saving for these pages as well, so rest assured I will return soon.

Chicken and Adobo Soup

serves 3

1c. cooked shredded chicken

1 diced purple potato

1c. diced onion

2 cloves garlic

1T. adobo sauce

1 chipotle pepper, diced fine

1/2c. fire-roasted tomatoes (canned are fine)

1c. baby spinach

2c. low sodium chicken broth

1 1/2c. water

3T. cilantro

1/2 lime

chopped green onions

3T. olive oil

salt and pepper

In a large saucepan heat olive oil over medium heat. Add the onions and saute for 3-4 minutes. Add the diced garlic and chipotle and cook for another minute. Mix in the adobo paste until completely blended in. Stir in the diced potatoes and add the broth and water. Bring the mixture to a boil and boil for about 7-10 minutes or until potatoes are tender. Add in the tomatoes and shredded chicken. Cook for another 2-3 minutes before stirring in the baby spinach and half of the cilantro.

Advertisement