Bibi’s “Everything Soup”

Name: How to cook Bibi’s “Everything Soup” - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 servings
Cuisine: Us

Introduce

Chef :

Felix Cortes

Bibi’s “Everything Soup”

So, this soup is the result of a fridge cleaning: we took out everything in order to spot any “forgotten” ingredients, and upon looking at what we had, decided that there’s a soup that can be made with (most of) it all. It’s got protein, it’s got veggies, it’s got fats, it’s got carbs... it's got everything!

Ingredient

Food ration :

6-8 servings

Cooking time :

About 45 minutes

large beefsteak tomato, ripe

1/4

onion

garlic clove

chipotle (optional, but it gives the soup a nice kick)

to taste

salt & pepper

12 oz

tomato puree

2 qt

water

1.5 tbsp

chicken broth concentrate

7 oz

elbow macaroni (or any other "soup" pasta)

1 lb

frozen veggies (we used a mix of carrot, peas, potato, and corn kernels)

10 oz

shredded chicken meat

8-10 oz

cubed mozzarella cheese

4 oz (8 tbsp)

sour cream

to taste

lime juice

Cooking instructions

* Step 1

Place tomato, onion, garlic, chipotle, salt, and pepper in food processor and blend until smooth. Add to a large pot with the tomato puree, the water, and chicken broth concentrate. Bring to a boil.

* Step 2

Add the pasta to the boiling water. Halfway through the cooking time indicated on the package, add the frozen veggies (this will slow down the pasta's cooking so it doesn't get mushy). Bring back to a boil.

* Step 3

Add the shredded chicken (make sure it's precooked) and give it all a good mixin'!

* Step 4

In your plates, distribute the cubed mozzarella and 1 tbsp cream for each plate. Serve the soup and mix in the plate, to give it its nice pink hue and to let the cheese melt a little. If desired, you can add some lime juice. Enjoy!