Mexican Chicken Soup.

With lots of taco leftovers from last night & chicken for tonight’s dinner… I thought why not!  I was really in a soup kind of mood with it raining cats and dogs all day long (not complaining it could be snow).  I threw it all together and it worked quite nicely.

Ingredients:

1.5 chicken (I did have it marinating in an Adobo sauce but you can plain chicken)
42 oz of chicken stock or broth
3 ribs of celery, sliced into pieces
1 medium onion, diced
1 red pepper, chopped
1 can of black beans, washed and drained
2 large garlic cloves, minced
3 tomatoes, diced
1 jalapeño, minced
2 tbl cumin
1 tsp of chili powder
Salt and pepper to taste

In a large Dutch Oven, I add the broth and chicken.  Over medium heat, cook this for about 45 minutes.  Once the chicken is fully cooked, remove and shred with two forks.  I also run a strainer through the broth to collect any residue that the chicken marinade may have left behind.  Add the meat back to the liquid.  Then add all of the other ingredients.  Cover and turn the flame down to low.  Adjust the seasonings per your taste.  I cook this for several hours (3-5) and serve.  I garnish with guacamole, sliced avocados, jalapeños, pepper jack cheese or whatever my crew wishes to have on it 🙂

— Knead to Cook

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