I recently told Novik, my 15-year-old, live-in chef, to make us dinner (because I was exhausted and completely without culinary inspiration.) So, he whipped up this amazing soup, which was perfect for a cool, fall evening.
Serves 3
Ingredients (to the best of his recollection)
2 chicken breasts, lightly salted and cooked in a skillet in oil with 1 lime squirted over it as it cooked.
3 whole carrots, chopped and lightly sauteed in oil or butter.
1 container of chicken broth
2 cans black beans, drained and rinsed
1 can whole kernel corn, drained
Juice of 2 more limes (see chicken directions above)
2 t thyme
3 t parsley
3 t marjoram
1 t sage
1/4 - 1/2 t pepper
Sriracha (optional)
Directions
Shred chicken by tearing it with a fork. Combine all ingredients (except the Sriracha) and heat through. Serve with cracker sand Sriracha, if you like.
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