So I was on twitter early this morning (not much new there…) and I saw Julie Goodwin was tweeting “It’s soup weather!” and that she would be on The Today Show later making her pea and ham soup. I tweeted that pea and ham is my former favourite, now replaced by chicken soup with brown rice, corn and chipotle.
Within mere moments Julie – and a few others – tweeted that they wanted the recipe. So a blog post was born. Easy.
There are many things I love about this soup. Actually, as I’ve said before (here and here) I just love soup. And I also love all the flavours of Mexican food – the freshness of coriander, the sweetness of corn and the smokiness of a chipotle chilli.
I’ve been eyeing off a couple of chicken soup recipes lately – this creamy chicken and brown rice soup by the fabulous Jo from Quirky Cooking; and a brown rice, chicken and vegetable soup with chipotle chilli and lime soup in the gorgeous new book Ancient Grains, written by my friend Catherine Saxelby.
The soup I cobbled together using each of these recipes as inspiration had so much flavour, was really simple to make, and, mostly, was healthy, hearty and filling. And hubby and Mr12 gobbled it up. Without complaint about the brown rice. Mega win!
Needless to say, I’ll be making it again. Maybe tomorrow.
P.S. don’t forget you can subscribe to my blog feed – and receive an email when I update – just click here.