Soup! On the second day of spring. IT IS STILL CHILLY, GUYS.
I’m not yelling at you.
Sometimes I speak like Owen Meany. Remember that book? A Prayer for Owen Meany? He’s this tiny dude that screams constantly in all caps? That’s me.
So yeah, soup! CHICKEN SALSA SOUP. And I feel like you’re here for it.
This is totally that soup that you make at the end of the day after working in the garden (spring!), or tidying up the yards (spring!), or relaxing on the back patio with a book and a rosé (SPA-RING!).
It’s simple. Filling. Madness flavors. You’ll see.
Mostly staples, you know? Jarred salsas, frozen corn, stock, half a block of cream cheese (you know there’s one waving at you all lonely in your cheese drawer), canned beans.
Before I go on, I know you’re like, “WHAT is that gaucamole salsa and how do I make the rest of my life about it?” This post isn’t sponsored at all – but this is the brand I used. It’s a big brand, so I feel like you can get it anywhere. But if you can’t, salsa verde works like a muthuh.
And chicken! Go with thighs if you want a good long happy life.
First up, sear your thighs! Not YOURS, ya boob.
Season with cumin and chili powder and get ’em nice and browned all over. Then take them out for just a little bit because we’re about to perform some voodoo craziness on the broth, and the chicken can’t get in our way. They’ll finish cooking in a bit! Don’t give me the stink eye.
Take that frozen corn and broil it on a baking sheet for about 10 minutes. You know this is my loop hole in life. The secret to perfectly “roasted” corn, is actually broiled.
And I’ll be straight-up-now-tell-me with you – I broiled too long. Just a minute or two. I got distracted and excited about a new curling iron and boom – burnt corn. But yours will be perfect. I believe this about you.
So yep, that’s the final soup, but let me tell you the middle part so you don’t curse me. Before you add the chicken and the beans to the soup, you’ll stir in the (very room temp, super softened) cream cheese to the stock and salsas, and whisk it all until the cheese is really broken down and not lumpy. Takes just a second. Once the cheese has creamed up the soup, add the beans and chicken and corn (oh my) back to the soup, and let it simmer another 10 or so. The simmering also helps with the last of the cheese flecks.
“Thanks for coming out to see us, we’re The Last of the Cheese Flecks. We have some merch over there for sale.”
JUST LET ME DREAM.
This is PAINFULLY tasty. The salsas do the bulk of the heavy lifting with flavor. The chicken (which you’ll shred with a couple of forks) is comforting and totally filling. Creamy beans, crunchy corn, you know. RIDIC.
This weekend! Do it. Or I’ll come after you.
I won’t come after you.
I might come after you.