When I was growing up, one of my favorite fiesta dishes was always the coconut chicken corn soup. It’s such a sweet memory for me: walking in on the nanas in the outdoor kitchen boiling the chicken off the bones, fanning themselves with paper plates and talking about the neighborhood gossip. When it was ready for the party, they’d bring it out in big pots and all us kids would gather round to fill up our cups. It may have been 95 degrees outside, but there was something about a hot cup of corn soup that made us all feel happy.
Now, on days like today where it’s drizzly, cold and the kids are bouncing off the walls from a full day of “indoor activities”, a big, hot pot of soup seems more than appropriate. So – here’s my recipe for the most delicious coconut chicken corn soup you’ll ever – EVER – eat. And you know the best part? You can pick up a Costco rotisserie and make this in less than 15 minutes… so it’s the perfect “quick and easy” homemade meal.
- 1 medium yellow onion, diced
- 1 rotisseri chicken, deboned
- 1 quart chicken broth
- 2 cups of water
- 1 cup coconut milk (be sure when you buy coconut milk the ONLY ingredient you see is “coconut milk” – I love the Trader Joe’s brand)
- 2 cups frozen corn
- black pepper to taste
- soy sauce to taste (I usually use about 1/8 of a cup)
- Sauté the onion in a large pot with just a little olive oil. When onions are translucent, add in the chicken meat, the broth, the water, and the frozen corn. Bring to boil then turn heat down to medium low.
- Allow the pot to simmer for about 10 minutes then add in the coconut milk, the black pepper and the soy. Turn off the heat and cover until ready to serve. (NOTE: If you like it more “soupy” than it turns out, just add some extra water.)
- Serve over cooked quinoa – and, if you like it HOT, top it with chili paste.