Rainy Day

I made it to work today after a short drive through very heavy rain. All the good parking spaces were taken. I managed to stroll into the office with two very wet jean cuffs. Honestly, I really enjoy the rain but not when I wear it. I enjoy the rain in the way that kids enjoy the lions at the zoo: from a sheltered vantage point.

There are many things that I enjoy about rainy days. I like the sluggish feeling that the weather gives. I like the dark, dank greys in the sky. I deeply enjoy the greens that all the moisture draws out of otherwise crunchy-yellow grass. And I like making soup from scratch (well, mostly scratch).

Tonight I went straightway to the grocery store after work and picked up a package of chicken breasts (four or so), 1 can of corn, 1 can of black beans, 1 24oz can of diced tomoatos, a few green chilis, 1 bunch of cilantro, and a brick of extra sharp cheddar cheese.

Chicken Azteca

When I got home I brought about two cups of water in a saucpan to a boil while I cubed the chicken breasts. Then I let the chicken boil until throuroughly white to the core. Meanwhile, in a large cauldron-sized pot, I poured the whole can of tomoatos with juice, beans with juice, and strained corn to simmer. I seasoned the tomato mixture with a tablespoon of garlic salt, two table spoons of parsley, a table spoon of crushed red pepper, and a dash of the secret ingredient (I'm not even bothering to tell you about it because I know that someone who knows will divulge that information in a comment). I then pitted and cored the chilis, diced them, and added them to the soup. Once the cubed chicken was ready I put it into the tomato mixture. I saved the broth and cooked a cup of rice (whatever kind you like, really) in it and then added the rice to the tomato mixture. Then the whole shabang must be brought to a bubbling temperature before being removed from heat. Lastly, I cut the leafy-most part of the bunch of cilantro into the soup with my trusty cooking shears. The soup was ready once the cilantro had wilted into the brew.

I like this soup most with a heaping pile of cheese grated over my bowl and tortilla chips on the side. The soup also works very well as a dip (had I boiled off most of the broth and pulled the boiled chicken). It always tastes best with a little Azucar playing in the background.

Serves 6.