Tex-Mex Chicken and Corn Soup (2015)

By Rose Reisman Another Playa Cabana restaurant, Cocina Economica, has taken the place of the Berkeley Café in the east end of the city.  Chef David Sidhu was inspired by many of the intimate and informal restaurants in Mexico. The name literally means "inexpensive kitchen" and that’s what it is! The appearance of the restaurant gives you the feeling that you’re entering a quaint and homey Mexican kitchen with the imported hand-painted clay pots and colourful tablecloths. It’s attracting both the neighbourhood residents as well as those looking for an authentic taste of Mexico. A tapas type menu starts your meal, including Bocaditas (a Spanish sandwich served with condiments), guacamole and chips and ceviche and quesadillas.  Main meals consist of delicious slow-cooked meats using lamb, pork, chicken and beef sold by the pound. Alongside the family-style of eating, the main meal is accompanied by beans, rice, tortillas and condiments. For those who aren’t carnivores, the vegetarian soy sausage is sensational. But the pièce de résistance is the Alfajor dessert, which is a corn flour cookie sandwich filled with Dulce de Leche and coated with coconut shavings. Great way to end this authentic Mexican experience. At home, give my Mexican corn and chicken soup a shot at your next Tex-Mex dinner! It's a perfectly spiced south western soup that’s easy to make and is filling enough to be the main course.

Serves 6 2 tsp vegetable oil 1 cup chopped onion 2 tsp minced garlic 1 cup chopped red bell pepper 1 corn cob (kernels cut off) or 1 cup canned and drained corn niblets 1 ½ tsp chili powder ½ tsp cumin powder Salt and pepper 1 ½ cups diced rotisserie or leftover chicken 1 cup canned, drained and rinsed black beans ½ cup diced tomato 4 cups chicken stock 3 Tbsp chopped cilantro 1/3 cup grated light Monterey jack cheese or old cheddar

1. In large pot, heat oil and add onion.  Sauté for 3 minutes.  Add garlic, red pepper, corn, chili powder, cumin and salt and pepper and sauté for another 3 minutes.
2. Add chicken, beans, tomatoes and stock.  Cover and simmer for 10 minutes.  Garnish with cilantro and cheese.

Preparation time: 10 minutes Cook time: 16 minutes Nutritional Information per Serving Calories 216 Protein 19g Fat 7.5g Saturated Fat 2.5g Carbohydrates 18g Cholesterol 10mg Sodium 415mg Fiber 3g