I played with my food and invented some soup. Last week, I made wicked-hot enchilada sauce, and took about 1/2 cup of that as the base for this soup’s broth. I simmered chicken and corn cobs, and added veggies I’d previously cooked in the chicken fat after searing my chicken legs — so corn, leeks, carrots, celery, garlic.

Pretty basic but delicious. I tried making masa dumplings but I don’t like ‘em. Next time, I’ll garnish with tortilla strips & avocado cubes. #CoSoCooks #CoSoRecipes