Yesterday was a very productive day for me. I went to bed fairly early Saturday night so I woke up about 6:30am. Donny partied a little bit (maybe a lotta bit) so I had about four hours all to myself to get things done. The surprising thing was that Doug even stayed in bed until about 10:30am! He rarely does that….
I got up and did my usual morning routine of drinking hot water with lemon. I went into our office to grab something or put something away (I cannot remember) and before I realized it I was cleaning out that closet and getting rid of so many things!
I have tendency to put stuff in there and forget about it so I cleaned and organized it, ending up with a huge pile to be donated. I didn’t stop there, I went to our hallway closet, our kitchen cabinets, and our laundry room storage closet and organized all of it! I ended up throwing away or donating so much stuff from each place it was wild. Definitely needed to do that.
Along the way I found a box full of old Bon Appetit and Food & Wine magazines. I went through some of those pulling recipes and tips to use later on.
I was moving all over the house and eventually made it back to the office to find my coffee cup of warm lemon water sitting on my desk. Hahaha I had finished about 3/4 of it and forgot about it. Whoops! I did end up drinking the last bit of it, even though it was cold.
I get in a mood like that every once in a while and clean out a bunch of stuff. A couple weeks ago I did that to my closet and dresser…. got rid of so many clothes that I was keeping for no reason. It feels good to get rid of all that stuff!
I also started getting my Christmas decorations out. I didn’t put the tree up yet, but I can probably manage that later this week.
If that wasn’t enough fun for the day, Donny & I went grocery shopping and I did some killer food prep. I roasted Brussels sprouts, green beans, peppers, and zucchini. I baked pork chops and had chicken cooking my in slow cooker. Donny cooked steak for me, sous vide-style. I roasted potatoes, made quinoa, and cooked egg whites. Holy cow. I also made some baked pumpkin oatmeal that was fantastic! I have another baked oatmeal recipe that I hope to share with you later this week. I am loving making a pan of baked oatmeal and then dividing it up for my mid-morning snack throughout the week.
So the weather here as been so cold. Yes, it officially feels like winter. Gross. I was loving the 50s and 60s but that had to end at some point, right?
I, like most people, enjoy coming home on a cold, wintery night and eating a bowl of hot soup! Well this Chipotle Chicken Soup is not only hot in temperature, but it is quite spicy! The sweetness of the corn does help balance out the spiciness of the adobo sauce, plus sweet corn is the bomb (yes, this is still Gaylon-Edson-Sweet-Corn).
Have you cooked with adobo sauce before? Rachel Ray is actually the first person I saw cook with abodo sauce (she uses it in quite a few recipes). I had never really tried using it myself but for some reason we had 2-3 cans of it in the pantry. What better way to use it then to throw it in some hot soup!
If you don’t like spicy foods then start with a teaspoon or so of abodo sauce and add it in gradually until it is the spiciness that you prefer.
You can top it with chopped green onions like I did, a dollop of greek yogurt, or mozzarella cheese would be good! You could also paid this soup with a Green Chile Cornbread Muffin. Yum!
Make sure you check out my other soup recipes including White Chicken Chili with Sweet Potatoes and Minestrone.
- 1 Tbsp extra virgin olive oil
- 2-3 garlic cloves, minced
- 1/2 medium white onion, diced
- 32-oz chicken broth
- 2 cups sweet corn
- 3 cups cooked chicken, diced
- 1 Tbsp adobo sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- Green onion, chopped (optional)
- Heat olive oil in large stock pot over medium heat.
- Stir in garlic and saute for 30-40 seconds, be careful not to burn. Add diced onion and sweet corn. Saute until onions are translucent (about 3-4 minutes).
- Add chicken broth, adobo sauce, salt, and black pepper. Stir and allow to simmer for 15 minutes.
- Add cooked chicken and simmer for an additional 5 minutes.
- Serve immediately with chopped green onion.
- Adobo sauce is very spicy so start with a teaspoon and gradually add more until the soup is the spiciness that you prefer.
- Store in an airtight container in the refrigerator for 3-4 days, or freeze for up to 6 months.
