Chicken Enchilada Soup, Shredded Chicken, Corn on the Cob and Savory Black Beans

Ingredients

• 1.5 lb Boneless Skinless Chicken Breast (About 3 medium breasts)

Instructions

1. 1

   In a large pot or Dutch oven, arrange the chicken breasts in a single layer. Add the halved onion, smashed garlic cloves, and bay leaf. Pour in enough chicken broth to cover the chicken by at least one inch. Sprinkle in the salt, black pepper, garlic powder, and onion powder.

2. 2

   Bring the liquid to a boil over medium-high heat. As soon as it boils, immediately reduce the heat to low to maintain a gentle simmer. Cover the pot and cook for 15-20 minutes, or until the chicken is cooked through and a meat thermometer inserted into the thickest part reads 165°F (74°C). Avoid a rapid boil, as this can result in tough, rubbery chicken.

3. 3

   Carefully remove the chicken from the pot, transferring it to a cutting board or large bowl. Let it rest for 5-10 minutes, until it's cool enough to handle. Discard the onion, garlic, and bay leaf from the broth. Reserve the broth for later use.

4. 4

   Shred the chicken using your preferred method. For a chunkier texture, use two forks to pull the meat apart. For a finer, faster shred, place the warm chicken in the bowl of a stand mixer with the paddle attachment and mix on low for 15-30 seconds.

5. 5

   To ensure the chicken stays moist and flavorful, toss the shredded meat with 1/4 to 1/2 cup of the reserved cooking broth. Use immediately or store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Ingredients

• 4 ears Corn (fresh, husks and silk removed)
• 12 cups Water (enough to cover corn)
• 1 tbsp Sugar (optional, enhances sweetness)
• 4 tbsp Unsalted Butter (melted, for serving)
• 0.5 tsp Salt (for serving, to taste)
• 0.25 tsp Black Pepper (freshly ground, for serving)

Instructions

1. 1

   Prepare the corn by shucking it, removing all husks and silky threads. Rinse the cobs under cool running water to remove any remaining debris.

2. 2

   Fill a large stockpot with enough water to fully submerge the corn (about 12 cups). Bring the water to a full, rolling boil over high heat. If using, add the optional tablespoon of sugar to the water to enhance the corn's natural sweetness.

3. 3

   Using tongs, carefully place the prepared corn cobs into the boiling water. Allow the water to return to a boil. Once boiling, cook the corn for 3-5 minutes. The exact time depends on freshness; fresher corn cooks faster. The corn is done when the kernels are bright yellow, plump, and tender when pierced with a fork.

4. 4

   Carefully remove the corn from the pot with tongs, allowing excess water to drip off. Immediately brush each ear with melted butter and season to taste with salt and freshly ground black pepper. Serve hot.

Ingredients

• 2 tbsp Olive Oil
• 1 medium Yellow Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1.5 tsp Ground Cumin
• 1 tsp Chili Powder (mild or medium)
• 0.5 tsp Smoked Paprika
• 0.5 tsp Dried Oregano (preferably Mexican oregano)
• 2 cans Black Beans (15-ounce cans, rinsed and drained)
• 1 cup Vegetable Broth (or water)
• 1 leaf Bay Leaf (optional, for deeper flavor)
• 0.75 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Lime Juice (freshly squeezed)
• 0.25 cup Cilantro (freshly chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat the olive oil in a medium saucepan or Dutch oven over medium heat.
   • Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. 2

   Bloom Spices

   • Add the ground cumin, chili powder, smoked paprika, and dried oregano to the pot.
   • Stir constantly for about 60 seconds until the spices are fragrant. This step, known as 'blooming', enhances their flavor.
3. 3

   Simmer the Beans

   • Pour in the rinsed and drained black beans, vegetable broth, salt, pepper, and the optional bay leaf.
   • Stir well to combine and bring the mixture to a gentle simmer.
   • Reduce the heat to low, cover the pot, and let it cook for 20 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld.
4. 4