SMOKY CHIPOTLE-CHICKEN CORN CHOWDER WITH SALSA SALAD

Smoky Chipotle-Chicken Corn Chowder with Salsa Salad image

Categories Salad Sauce Chicken Corn Simmer

Yield 4 servings

Number Of Ingredients 20

Previous Next

Ingredients

5 tablespoons EVOO (extra-virgin olive oil)
1 large onion, chopped
3 large garlic cloves, chopped
1 chipotle chili in adobo, chopped
2 celery ribs, finely chopped
1 teaspoon ground coriander, 1/3 handful
1/2 teaspoon ground cumin (eyeball it)
Salt and black pepper
20 white or yellow tortilla chips, plus some for garnish
1 quart chicken stock
3 boneless, skinless chicken breasts, cut in half lengthwise, then cut into small bite-size pieces
2 10-ounce boxes frozen corn kernels
Juice of 2 limes
1 tablespoon Dijon mustard (eyeball it)
2 ripe Hass avocados
1 pint grape tomatoes
2 tablespoons fresh cilantro leaves, a palmful, chopped
1 small head romaine lettuce, washed and coarsely chopped
1/2 small red onion, finely chopped
1/4 cup fresh flat-leaf parsley, a generous handful, chopped

Steps:

Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, chipotle, celery, coriander, cumin, and a little salt and pepper. Cook for about 3 minutes or until the onions are slightly tender, stirring frequently.
While the onions are cooking, in a food processor grind the tortilla chips until they are pretty fine. If you don't have a food processor, put the chips in a resealable plastic bag and smash them up using a rolling pin until you don't feel like doing it anymore. They might not be ground as fine as they would be in the machine, but it won't matter in the end. You need about 1 cup of ground chips; since different brands of chips come in different sizes, adjust the amount you grind accordingly. Add the ground chips to the onions, stir to combine, then add the chicken stock, bring it up to a bubble, and simmer for 8 to 10 minutes. Add the chicken and frozen corn and continue to cook it for 5 minutes, or until the chicken is cooked through.
While the soup is cooking, prepare the salsa salad. To make the dressing, in a small mixing bowl combine the juice of 1 lime, the mustard, and a little salt and pepper. In a slow steady stream whisk in the remaining 3 tablespoons of EVOO. Reserve the dressing.
Cut all around the circumference of the avocados, lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves, chop it into bite-size pieces, and transfer it to a salad bowl. Cut the grape tomatoes in half and add them to the avocados along with the cilantro, chopped romaine lettuce, and chopped red onion. Pour the dressing over the salad and toss it to coat and combine.
If the soup becomes too thick, adjust it by adding a little more stock, and if it is too thin, let it continue to cook and reduce until it is to your liking. Taste and check for seasoning, adjust with a little salt and pepper, and if you want more heat, you have that hot sauce on hand, so use it. Add the parsley and serve the soup with the salsa salad alongside. Garnish each bowl of soup with a chip or two.