I’ve never paid much attention to buying foods within the season that they are the freshest. Call me crazy, but I never even knew that was a thing. Actually, you can call me an American, because this is one part of the world where we have that type of convenience. Though I appreciate the ease American grocery stores bring, there really is something to cherishing food in it’s time.
Lately I’ve been looking for ways to slow down the food we eat at home. I wrote about it on my personal blog a couple of weeks ago. As I dive into new food co-op’s and get to know local farms where our food comes from, I’ve noticed a deeper sense of gratitude for the meals we make. When staples become treats, doesn’t it push you to savor them even more when you do get the chance to enjoy them?
The same can be said for seasons. Here in Texas the weather doesn’t know which way it wants to go. The cool breeze grazes our cheeks, only to return to 90 degree temperatures and 80% humidity the very next day. Monday marks the first official day of fall, and while Texas may not know how it feels about that, many other parts of the country do. So, let’s savor the last days of the sun beating on our backs and celebrate the freedom of wearing flip flops just a little bit longer so that when the cool comes and the leaves change, we will receive it with joy.
For those of you who have been blessed by fall weather already, I encourage you to warm up with a bowl of this savory soup and basque in the newness of the season.
Serves: 4
Ingredients
- Olive oil, for cooking
- 3 chicken breasts
- 3 tablespoons taco seasoning, divided
- 4 roma tomatoes
- 6 cups good quality chicken stock (preferably homemade)
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon cumin
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 tablespoon cilantro, chopped
- ½ a large onion, diced
- 2 cloves garlic, minced
- 1 lime
- tortilla chips and avocado for topping
Instructions
- Cover the bottom of a large pot with olive oil and warm over medium-high heat. Coat chicken breast with 2 tablespoons of taco seasoning and place in the pot until browned on both sides. This will happen quickly, and there’s no need to let it sit and cook, just a quick sear.
- In a separate pot, bring some water to a rapid boil. Boil tomatoes for about 5 minutes, or until the skin starts to peel. Drain off the hot water and put tomatoes in an ice bath immediately to stop the cooking. Once they are cool enough to touch, slide the skins off and give them a rough chop.
- Add tomatoes and all remaining ingredients, minus the lime, to the pot with chicken. Bring everything to a boil, then lower the heat and let simmer on low for 2 hours (minimum 1 hour). When you are almost ready to serve, roll lime on a cutting board to release the juices inside. Slice your lime and squeeze all it’s juices into the pot. Remove chicken and shred with two forks or chop finely on a cutting board and place back in the soup.
- Serve with crushed tortilla chips and sliced avocado on top.
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Love love this recipe! I can’t wait to try it with some fresh avocado!