Death Is Easy

Russell Madden

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As If
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Russell Madden

Guardian Project

The Guardian
Russell Madden


Russell Madden




Russell Madden




–– 1 can of tomatoes (28 ounces)
— 1 can of tomato sauce (15 ounces)
–– 2 chicken breasts (with or without bones) (or equivalent white/dark chicken)
–– 1 or 2 jalapeño peppers (or equivalent)
— 2 to 4 garlic cloves
— 1 medium to large onion
–– 1 small red onion
–– 4 to 6 cups of chicken broth
— ¼ to ½ teaspoon cumin
–– ¼ to ½ teaspoon chili powder
–– 1 or 2 dashes of cayenne powder
–– ½ teaspoon dried oregano, crumbled
–– 1 or 2 bay leafs
–– ½ teaspoon ground pepper
–– 1 cup of shredded cheese, colby/cheddar blend or colby/Monterey jack blend
–– 2 cans of black beans (15 ounces each)
— 8 to 16 ounces of frozen corn or equivalent cans of Mexican-style corn
–– tortilla chips
— sour cream
— cilantro, whole leaves or chopped
— avocado, peeled and diced
— vegetable oil

Heat chicken broth in large soup pot or cast iron pot. Add chicken. Cook chicken for 20-30 minutes. When chicken is done, remove pot from heat. Remove chicken. When cool, shred chicken into strips. Discard chicken skin, if present. Option: grill or brown chicken before adding to broth.

Peel and press or chop garlic. Deseed and roughly chop jalapeños. Peel and roughly chop onion. These will be blended, so the pieces can be fairly large. Option: grill or sauté garlic, jalapeños, and/or white onion.

Empty garlic, jalapeños, onion, tomatoes with juice, and tomato sauce, into blender. Blend until coarsely pureed. If too much liquid for blender, add tomato sauce later directly to broth when adding blended liquids.

Add 1 to 2 teaspoons of vegetable oil to soup stock. Add contents of blender to pot. Add cumin, cayenne powder, and chili powder (to taste). Add bay leaf, oregano, and ground pepper. Cook, stirring, until mixture is darkened and slightly thickened (about 5 to 10 minutes). Add shredded chicken, black beans, and corn. Reduce heat to simmer, stirring occasionally, about 15 minutes. Ladle into bowls.

Per taste, add dollop of sour cream. Sprinkle on cheese, cilantro, and avocado. Sprinkle on finely chopped red onion, if desired. Crumble tortilla chips on top of soup.

Options: roast peppers and garlic; sauté onions; grill chicken. Place whole or crumbled chips in bottom of bowl before putting in soup. Adjust ingredients/amounts per taste.


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