It is currently 109 degrees in San Diego. So, naturally, I should write about a steaming hot bowl of Okra, Corn, and Chicken Soup. Because, if you can’t tell, I’m in a bit of denial about the tardiness of Autumn.
I have heard stories of people that are not fans of okra. The legend says that they don’t enjoy the consistency. This soup is not for those people. If, however, you are like me and love okra, then you must try this soup, which is easily prepared with just chicken, corn, and okra.
Okra, Corn, and Chicken Soup
1 package of approximately 3 lbs of boneless and skinless chicken breasts, chopped into bite sized pieces*
1 small bag of frozen corn
1 small bag of frozen okra
water to fill pot
salt and pepper to taste
Combine in a large pot, adding water as needed to fill the pot, and simmer on medium heat until chicken is well cooked and the liquid is no longer clear. Simmer for another 20 minutes. Season with salt and pepper and serve hot.