Spicy Mexican Chicken Soup

In a large pot over low heat, melt:

• 2 Tablespoon butter
• 2 Tablespoon olive oil

Add:

• 1 onion, small dice
• celery, small dice (to equal the amount of onion)
• pinch kosher salt and ground pepper

Stir well and sauté 10 minutes.

Add:

• 2 cloves minced garlic

Stir well and sauté 1 minute.

Add:

• 1 Tablespoon yellow corn meal

Stir until dissolved and mixture is thickened.

Add:

• 2 14 oz cans diced tomatoes (pureed with a stick blender)
• 1 can tomato paste
• 2 boxes chicken stock
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1 Tablespoon parsley (fresh cilantro at the end of cooking would be better)
• 2 peppers in adobo sauce

Bring to a boil, reduce heat, simmer 25 minutes.

Remove the peppers.

Add:

• 1 can black beans, rinsed
• 1 can corn, drained
• 1 bag frozen diced chicken*

Bring back to boil.  Serve with

• Sour cream
• Avocado
• Tortilla strips
• Lime wedges
• Fresh, chopped cilantro

*Shredded rotisserie chicken would be good, or cook 4 raw chicken breasts on the bone during the simmer time (adjust simmer time to make sure chicken is falling off bone and ready to shred).