Today I was home running what I’m going to call a fever. For breakfast I had made my tried and true comfort food, soft boiled eggs. Then I just didn’t feel inclined to eat for the rest of the day. My mother called and after we got to talking, she really urged me to eat something, anything. Since I didn’t want to send my housemate out to buy me soup, I stood in my kitchen and let it speak to me. I began thinking I would make some mashed potatoes because they are my secondary favorite comfort food. However, as I was washing the potato, I noticed some key canned ingredients in my pantry. So, I got to work.
I peeled and chopped one medium sized potato and put it in a medium sized saucepan. I poured one can of low sodium chicken broth, covered and set that sucker to a boil. As that heated, I defrosted one chicken breast. Chopping it into pretty chunks, I dumped this into my boiling broth. I tilted some salt and adobo (a common hispanic seasoning made from garlic powder, pepper, oregano, onion powder and salt) seasoning and covered it once again. Meanwhile I chopped up 2 tablespoons of green bell pepper and about half a small onion (I am particularly fond of onions). With the chicken partially cooked, the vegetables went in. I let this boil for about 5 minutes and then lowered the heat to about a medium low. While on this simmer, I proceeded to add about a half cup of sliced mushrooms and a quarter cup of corn. Returning 5 minutes later, I stirred some more and tested the potatoes. Once they were cooked, I fished out as many as I could into a small bowl. Using a fork, I mashed the heck out of them before dumping them back into my bubbling soup. While stirring the potatoes in, I added 1/4 cup of evaporated milk and more adobo to taste. Leaving it uncovered, I simmered it on low for an additional 15 minutes… or until I was just too hungry to care.