Roasted Corn and Chicken Stew
By taiyyaba
Also known as "We Just Had A Huge Barbeque on Saturday, What Will I Do With All The Leftovers” Soup.
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Ingredients
- 3 or 4 cups of guacamole, ( or 4 avocados, diced or mashed + 4 tomatoes, diced + 1 red onion, diced, 2 jalapenos, diced+ Juice of half a lemon and one lime + Salt, pepper)
- 3 cups diced or shredded leftover chicken
- 5 ears of corn, roasted on the grill and kernels cut off
- 2 or 3 cups tomato sauce
- 3 cups chicken broth, or more for a more liquidy soup
- Fresh cilantro, diced
- 1 large or 5 baby carrots, diced
- Quarter of a large yellow onion, diced
- Salt and pepper to taste
Preparation
Step 1
– In a large pot, sautee the diced onion and carrot until soft.
– Add the guacamole, corn, tomato sauce, and chicken broth. Stir well.
– Let the soup simmer for 5 minutes while you dice or shred the leftover barbequed chicken
– Add the cilantro and diced or shredded chicken, let it simmer until warmed through.
For an easy garnish, cut up some garlic bread into cubes and pan-toast it with some olive oil until browned all over.