As you all know (well the regular readers anyhow), I recently went on a last minute trip to Los Angeles (and Toronto) to see my sister (and brother). While I was there I enjoyed all the liberties that come with not living in a compound and country where going for a leisurely stroll is out of the question. It was great 🙂 One of the liberties I enjoyed was great food and my sister did not disappoint when she made this soup for me.
I have always thought that one of the best things about getting out of PNG for a bit is the fact that I could roll around in the aisles of the grocery stores if I wanted – and believe me I have wanted to just out of sheer delight at the selections. BUT the funny thing is that since my trip, I have started to notice all the things that I can get in a supermarket over here that aren’t part of the standard stock in Australia.
We have a new supermarket in town – yes peoples that is BIG NEWS! Many of us made a special trip down there just to check it out and be amazed at what we believe will be temporary cleanliness (but I must comment on how they are obviously taking great pride in their new supermarket… I have NEVER seen cans of baked beans lined up so perfectly on a shelf- I will attempt a sly photograph on my next shopping excursion). Anyhow, back to the point… I tried to get Black Beans in Australia and had to go to a specialty store if I were to find any but they had some in the supermarket here (PNG) AND I wanted powdered sugar and found it easily here! I guess there will be some conveniences I will miss…
So the Southwestern Chicken Soup…
2 Chicken Breasts (cut into stirfry strips)
1 Litre Chicken stock
1 can diced tomatoes
1 can Pinto Beans
1 can Black Beans
1 cup frozen corn
1 green capsicum (pepper)
1 red capsicum (pepper)
1 tin small green chillis, chopped (I used 5 fresh small green chillis)
1 medium onion cut into wedges (I then halved those wedges)
1 tsp cumin powder
1 tsp garlic powder
salt to taste
Fresh coriander to taste
2 tbsp Lime juice
1. Sear the chicken in a fry pan and just before removing from the pan, pour lime juice over it and then place it in the slowcooker.
2. Place the rest of the ingredients into slowcooker, except coriander. Stir to mix.
3. Turn slowcooker on for 6 hours.
4. At the 5 hour mark, add the coriander (as much as you prefer) then leave for the remaining hour
5. Serve or freeze.