Soup is the foundation for many of the world’s ancient foods – and Creamy Chicken, Corn, & Chili soup is just the recipe for a wild and natural foraging diet.
Loved and prepared by many across North America and the world – Creamy Chicken, Corn, & Chili Soup is not only a superbly tasty dish with an interesting balance of contrasting flavors, but this soup has its roots tied into the lands of North America, which means you can add this soup to your list of recipes made from wild foraged ingredients.
Creamy Chicken, Corn, & Chili Soup is best enjoyed with cornbread or tortillas and sour cream on the side.
- 2 cups of shredded chicken from a rotisserie, or even chicken breasts
- 2 cups of chicken broth, low-sodium
- 1 tablespoon of olive oil, extra-virgin
- 1 onion (small) diced
- 2 garlic cloves crushed/minced
- 1 large jalapeno pepper. Half chopped and half sliced, removing the seeds for less burn
- 1 cup chopped green chilies, drained (remove seeds for less heat)
- 1 teaspoon of fine ground cumin
- 2 15-ounce cans of white beans/pinto beans (leave one can undrained)
- 1 cup of corn (fresh or thawed from frozen)
- ½ cut of finely chopped fresh cilantro (preferably harvested by your very own hands)
- 1 cup of shredded white cheddar cheese (optional)
- Wash the lamb’s quarter leaves and remove any foreign matter.
- Boil some water in a pot, add salt, and blanch the leaves for 1 to 2 minutes until they are tender.
- Strain and rinse in cold water to stop it from cooking. Otherwise, they will become mushy.
- Squeeze out the excess water and transfer them to a bowl. Add soybean paste, hot pepper paste, garlic, green onion, and sesame oil. Mix everything by hand until all the leaves are well-coated.
- Sprinkle with sesame seeds, which are good for removing the bitter taste of wild vegetables, and serve.
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