Sunshine. Summer. Beaches. Sand. Those are the things that came into my mind when I ate my first spoonful of this soup. No kidding. I actually saw hammocks strung up between palm trees in my mind. It was especially welcome since it has slowly been dawning on me that it is still winter here, as much as I wanted to believe that the seasons had changed while we were busy lying on the couch. This soup may be the closest I get to warm weather for another couple of months.
My sister-in-law/former roommate/dear friend Jodie sent me the recipe. I’m almost at a loss about what to say about Jodie. There’s just too much. I mean, this is the girl that was by my side when I met my future husband, who cheered for us to get together, who listened to me rehash each of our dates. She showed me that you can be a college student and actually cook real food. And if there is a reason I seem like I know what I’m doing while raising these kids, it’s because I talk to Jodie and she tells me what to do.
But maybe the most apt thing to say would simply be: “Ready? One, two, three, (all together now) Jodie is a good cook! . . . And many mo-ore.” (A throwback to our days as roommates.)
The original recipe calls for shrimp. Jodie says she always makes it with chicken. I wanted to try the shrimp version, but couldn’t bring myself to spend $7 for a pound of shrimp, when I know I’m the only one in the family who really likes it. Chicken is always good, but I still think I’m going to try it with shrimp sometime.
1 T oil
1 med. onion, diced
2 garlic cloves, minced or pressed through a garlic press
4 cups chicken broth
1 can diced tomatoes (14.5 oz)
1/3 c. salsa
1 can corn, drained (I didn’t know what size can, so I just added about a cup of frozen . . . haha)
1 lb. cooked shrimp (chicken)
1 avocado, diced
2 Tbsp. chopped cilantro
juice from one lime
sliced green onions, if desired
In large saucepan, heat oil. Add onions and cook until soft. Add garlic, cook 1 min more. Stir in broth, tomatoes, salsa, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in corn, shrimp (chicken) and avocado and heat through. Add lime juice just before serving. Garnish with green onions, if desired. Serve with tortilla chips.