(my new favorite soup)
1 can whole kernel corn, drained and rinsed
1 can black beans, drained and rinsed
2 roma tomatoes, chopped
1/3 cup chopped red onion
2 serrano peppers, seeded and finely minced
juice of 3 limes
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
3 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
3 green onions, chopped (white and green parts)
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
1 lime, cut into wedges
Freshly chopped cilantro leaves, for garnish
Combine corn, black beans, roma tomatoes, red onion, serrano and limes in bowl. Mix carefully (mindful not to mush the black beans). Set aside.
Bring stock to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf. Remove chicken from stock.
While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Turn heat down. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes (stirring continually). Then return the bacon to the pan – stir in chipotles and tomatoes.
Dice chicken and then add to chipotles and tomato mix. Pass stock through a strainer into the soup. Salt to taste (depending on the salt in the bacon, probably around 1-2 tsp). Add green onions slices. Bring the soup back to a simmer. Add the corn/black bean mixture to the soup.
Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime and cilantro at table to finish the soup.