I ended up serving Spicy Chicken Soup with Monterey Jack and Roasted Red Pepper Quesadillas which is the perfect accompaniment for this meal. Now, the best thing about this meal is that the entire thing can be prepared start to finish in about 15 minutes. Now that's what I call quick and easy. You can adjust the spice by adding more or less adobo chiles. Truthfully, I wish I had added a couple more chiles last night because it was not as spicy as usual. I admit that I have made this before, but since they seemed to be such big fans, I told Jeremy and Katy I would post it on the blog nonetheless.
Spicy Chicken SoupServe with quesadillas - suggested fillings are monterey jack cheese and slices of roasted red peppers.
PreparationRemove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.
Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.
4 servings (serving size: 2 cups)
CALORIES 358(30% from fat); FAT 11.8g (sat 2.8g,mono 4.4g,poly 2g); PROTEIN 40.6g; CHOLESTEROL 95mg; CALCIUM 65mg; SODIUM 1536mg; FIBER 4.9g; IRON 2.5mg; CARBOHYDRATE 23.3g