Chicken, Corn, and Poblano Soup
(and pepita-topped cornbread)
Hi there friends! A sunny Southern California welcome to you all and high fives to new subscribers. I’m so glad you’ve found your way here.
For those who have expressed concern about the fires, I am grateful. Thankfully, I am NOT near the Los Angeles fires but am about two hours away. It has been terrible to watch on the news! I am heartbroken, like all of you are, for those families that have been affected.
If you are interested in real-time alerts of wildfires in California, I highly recommend the Watch Duty app. It has been so helpful over the past few weeks. The app is run by volunteer firefighters and dispatchers who monitor all fires in the area.
In happier news, every Friday this month we are diving into soups and warm things to eat with them! Previous soups included Veggie, Bean, and Farro (with tomato herb bread) and Roasted Tomato Soup with Gochujang Drizzle (and kimchi grilled cheese sandwiches). I hope you’ve gotten a chance to try them.
Before we get to this week’s recipe, let’s talk about some exciting news for 2025.
Betty Eatz Podcast
Finding a tried-and-true recipe that works and tastes good is like playing recipe roulette, isn’t it? There are a lot of terrible recipes floating around online that are untested or AI-generated which can waste our time and money.
The brand new Betty Eatz Podcast is where we talk about real recipes created by real people. You’ll learn how to identify good recipes from not-so-great ones and enjoy a behind-the-scenes look into the life of food creators.
I interview food bloggers, recipe developers, and food writers from all over the world who create recipes worth making.
Plus, each podcast includes a recipe for you!
Starting next week, you will find the podcast linked on my home page here on Substack as well as on your favorite podcast listening platforms like Spotify.
Ok, on to the recipes!
Today we’ve got Chicken, Corn, and Poblano Soup. The soup is deliciously dairy-free and highlights the sweet taste of corn (good news: you can use fresh, frozen, or canned!). This has been one of my family’s favorite meals this winter and I think you’ll love it, too.
To accompany it? Why cornbread, of course. This one is not too sweet and is topped with pumpkin seeds (pepitas), for some crunch.
This week’s recipes are just for paid subscribers. I’d love for you to become one so you don’t miss out!