Get your taste buds ready for an explosion of flavors that delight and satisfy. This was a great find or actually, an experiment with something already made up. I looked at a label for ingredients and with my background in soups, guessed at amounts needed and came up with a winner. This recipe uses roasted corn. I roasted this on the grill. (Rubbed olive oil on ear ear and salt and pepper) 400 degrees turning every couple of minutes to get that charred (not burned ) look to the kernels. (about 10-12 minutes) When my grill was covered with snow, I tried roasting them in my Foodie Ninja and they came out perfect. Use the roasting button.. 400 degrees..5 minutes per side. It’s hard to stay out of this while taking it off the cob cause it’s DECLICIOUS!!!
Another step savor for this soup, and any other soup that uses meat, is to throw it in the pot frozen or fresh and let it cook with everything else. When the soup is done, just remove the meat and shred easily with 2 forks.
This can easily be tweak for non-dairy by deleting the cheese all together (I prefer it this way) or using a Dairy Free cheese like Chao cheese shreds. Although I have started to add some chicken back into my vegan diet (needed a little more protein that wasn’t carb heavy) this recipe would also be wonderful with Black beans as a chicken substitute. OF course, then the name wouldn’t work at all.. Kicken’ Chicken is so much better than Kicken’ Blackbeans..right??? While I blend a lot of my soups, this is not one to blend. The texture of this soup is as needed as well as all those wonderful flavors. You can add tortilla strips, sour cream, cheese and green onions to serve this but, it stands alone too. Enjoy!!!
I used an instapot and I literally throw everything into it.. set the program and timer and walk away. I have a Foodie Ninja which is the instapot and airfryer combination. If you don’t have either of these appliances, I would highly recommend this one.
Sauté in the instapot:
1 large chopped onion
2 cloves of minced garlic
ADD;
3-4 small red potatoes (skinned and chopped into bite size pieces
1 small can of green chili peppers
4 ears of roasted corn (off the cob)
2 chopped red bell peppers
4 stalks of chopped celery ( tiny pieces are preferable to larger pieces!!! )
rind and juice of 1 small or 1/2 larger fresh lemon (only use fresh, it’s worth it!!)
1 cup of dairy free milk or 1 can of lite coconut milk
1 quart of veggie broth
1 tsp. sea salt
1/2 tsp. pepper
1 Tbl. chili powder
1 tsp. garlic powder
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
1 tsp. paprika
1 tsp. oregano
1/2 tsp thyme
PRESSURE COOK 20 minutes with slow release
*This is in the range of not too spicy for normal pallets. If you like more spice, add 1/2 cayenne pepper instead of 1/4 and more pepper flakes. Add by 1/4 tsp so you don’t get it too spicy. You can always add but it’s hard to take away too much spice. I like to add siracha sauce to my individual bowl.