I recently got my first issue of the new Food Network magazine. It has a ton of great recipes in it! As soon as I saw this particular recipe, I knew Ganesh would love it so I set out to make it. It was so easy! And I was right..he absolutely loved it!!
This would be delicious to make as a vegetarian soup as well. I would just substitute vegetable stock and soy chicken or tofu. I am going to try that next time!
Adapted from Food Network Magazine
1 tablespoon extra-virgin olive oil
1 bunch scallions, white and green parts, sliced (about 3/4 cup)
3 cloves garlic, chopped
1/2 to 1 jalapeno, stemmed, seeded and chopped
1 tablespoon chili powder
6 cups low-sodium chicken broth
1 (18 oz) bag frozen yucca, thawed, or 2 medium baking potatoes, peeled and cut into medium chunks (we used the potato)
1 cup corn kernels, fresh or frozen and thawed
2 carrots, cut on bias into 1 inch pieces (about 1 cup)
1 to 2 chipotles in adobo sauce, sliced
1/2 rotisserie chicken, skinned and shredded into large pieces
1 (19 oz) can white beans, drained and rinsed
1/4 cup packed fresh cilantro, chopped
Heat the oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes. Add the chicken broth, yucca/potato, corn, carrots and chipotles and bring to a boil. Cover, reduce to a simmer and cook until the yucca/potato is tender, about 15 minutes. Stir to break up the yucca and thicken the broth slightly.
Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before serving. Garnish with avocado slices.