drum beat

Lita's Chicken Vegetable Soup

This is my variation of a yummy dish that Drew's mom makes. Also inspired by a delicious soup that is served at Julio's here in Austin.

• Chicken thighs, boneless, skinless
• cumin, salt and pepper
• 1 yellow onion, diced
• 3 cloves of garlic, minced
• 2 zucchini, chopped bite size
• 1/2 bag of frozen corn
• 1 can of rotel
• chicken broth
• a few tablespoons of chopped fresh cilantro

Season thighs generously with salt, pepper and cumin.

Heat a few tablspoons of oil in a soup pot until hot, and then sear the thighs about 4-6 minutes per side until nicely browned. Set aside on a plate.

Saute onion until soft, 5 minutes.

Add garlic, stir until fragrant about 30 seconds.

Add zucchini, sauté for 5 minutes.

Add corn and the can of rotel.

Add broth. I usually add one box, but its up to you how soupy you want it. Bring to a boil and simmer for 10 minutes.

Meanwhile shred the chicken thigh meat, and return to the pot with any accumulated chicken juice.

Season with salt and pepper to taste.

Add cilantro once taken off the heat.

Serve with lime juice, diced avocados and warm tortillas on the side.

Enjoy.

summer garden tortelloni

Make this. It is fast and delicious. I tore this recipe out of an August 2007 Gourmet magazine and it has been a summer staple for us ever since. yum.

1 (8 oz) bag dried cheese tortelloni

1 large garlic clove, minced

2 oz thinly sliced prosciutto, cut into strips

2 cups of corn (from 4 ears) I generally use frozen corn for this since I always have some in the freezer. Fresh corn would of course be delicious.

1/2 stick unsalted butter

2 medium tomatoes

1/2 cup chopped basil

• Cook tortelloni in a pot of boiling salted water according to package instructions.
• While tortelloni boils, melt the butter in a large heavy skillet over medium high heat add the garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir occasionally until the corn is just tender, 4 to 5 minutes.
• Meanwhile chop tomatoes.
• Combine corn mixture and tomatoes in a large bowl.
• Reserve 1/4 cup pasta cooking water then drain tortelloni and add to the corn mixture along with the reserved cooking water and chopped basil. Toss well and season with salt and pepper.