Really, making chicken soup isn't that different than making turkey soup. But since I didn't have all of the leftovers that I had at Thanksgiving, I changed it up a bit. For your basic chicken soup, you would just boil the carcass, pick off the meat, add some veggies, poultry seasoning, salt, pepper and maybe some barley, rice or lentils. But this recipe is tasty and has a little zip to it. If you're at all familiar with Bisbee, Arizona this soup is very similar to the Chicken Tortilla Soup served at the historic Copper Queen Hotel.
Mexican Chicken Soup
1 onion (white, yellow, brown or red), chopped
½ green pepper, chopped
2 Tbl garlic, crushed
2 Tbl jalapeno, chopped
2 c tomatoes, diced
2 c corn
2 c kidney, pinto or black beans
1 Tbl cumin
2 Tbl cilantro, chopped
salt & pepper to taste
4 c water or chicken stock
If you're using a chicken carcass, uncooked thighs or whole breasts, put in large pot, cover with water and boil for 20-30 minutes. Remove from heat. Remove bones, set aside to cool. If you are using boneless raw meat, chop meat up and put it in a large pot with water or stock. Add remaining ingredients to the pot and simmer. After the bones have cooled, pick off what meat you can (only what looks appetizing, if it looks tough or grizzly throw it away), discard bones. Add this meat and the meat you cut off the carcass before boiling it to your soup. Cook about 20-30 minutes.
Serve hot, garnish with tortilla strips or chips, a sprig of cilantro, or a wedge of lime and a dollop of sour cream.
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