Cooking for a family, while making family time

Smoky Adobo Chicken Soup

Smoky Adobo Chicken Soup

Guys I have a new obsession! Adobo sauce!! This stuff is a flavor bomb with hardly any effort. It takes so little of it to really make it the star of a dish, it just has such a deep flavor in the best way. It’s no surprise I love my soups, a perfect way to hide all sort of veggies for my kiddos. To make things even easier, I cook the chicken in the soup pot also. Less dishes = a win for this Mommy!

Ingredients:

2 tablespoons olive oil
1 large chicken breast, cooked and chopped into bite size pieces
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 tablespoon adobo sauce
1 bell pepper, chopped
1 cup frozen corn
1 onion, chopped
1 can, 8oz. tomato sauce
1 can, 14.5 oz. tomatoes and green chillies
1 cup chicken stock
1/2 cup steamed cauliflower rice

Additional ingredients:

Ripe avocado
Shredded cheese
Greek yogurt
Homemade tortilla chips

Method:

In a large soup pot heat olive oil over medium high heat. Season your large chicken breast with salt, cumin and garlic powder. Sear the chicken for 3 minutes on each side. Once cooked through, set the chicken aside on a plate to rest. Into the pot throw your onion, corn and bell pepper. Sauté 3-5 minutes. Pour in your adobo sauce, tomatoes, chicken stock, and tomato sauce. Stir and bring to a slow boil. Chop your cooked chicken into bite size pieces, add back into the soup pot with the cauliflower rice. Reduce heat to low and cover for 15 minutes. Once done, top soup with desired toppings of choice and enjoy!

Alright, this one is a bit spicy, but hey, I am Mommy Spice after all. That being said, my kids all ate this no problem. A healthy dollop of greek yogurt, shredded cheese and lots of avocado really cool this off nicely, without disturbing any of the delicious flavor. Don’t forget to add in your chips for crunch and it’s a perfect dinner! My tip for this one is a bit of an either/or. Keep it simple, use 1 cup leftover cooked chicken or rotisserie chicken. If you go this route, start the recipe at adding the veggies into hot oil, and still put the spices in at this point. Option two, cook the chicken right in the soup pot, this will add a lot more flavor when you deglaze the soup pot later on in the cooking process. Either way it’s going to be super yummy. You cannot beat the smoky flavor of the adobo sauce. I’ve started adding it to my taco meat, using it in my Caribbean chicken salad dressing and now it’s really the star of this new yummy soup!

 
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