Hurricane Soup

Ingredients

• For the Broth:
• 6 cups chicken broth
• stems from 1 bunch of cilantro, crushed with the flat side of a knife
• 1 pound skinless, boneless chicken breasts or breast tenders
• salt and pepper, to taste
• Ground cumin and dried oregano (preferably Mexican)
• 2 tablespoons neutral oil, such as vegetable or canola
• 1 red onion, halved lengthwise and thinly sliced
• 2-3 fat garlic cloves, peeled (with any green shoots removed) and finely chopped
• 2 dried chipotle peppers, stemmed, seeded, and cut into small bits
• For the Assembled Soup:
• 1-1 1/2 cups supersweet corn kernels
• 1 15 oz can black beans, drained and rinsed
• 1 onion, diced
• 1 avocado, cubed
• chopped cooked chicken (see above)
• juice of 1 lime
• 1 cup cilantro leaves, finely chopped
• handful of spring radishes, diced (optional)
• sliced green onions (optional)
• greens from a bulb of young garlic (optional; these happened to be on hand and add a nice subtle background note of garlic)

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