Tuesday, October 4, 2011

Tex-Mex Chicken Soup

Tex-Mex Chicken Bean Soup

Take a whole chicken with the skin on. Wash and remove "extras" that may be left inside of bird cavity. Put in large pot and put in just enough water or chicken stock to cover it. Add some salt, pepper, chicken/poultry seasoning, and 1 and a half Tablespoons of Tex-Mex Seasoning. (recipe will follow). Boil on low-med. for 3-4 hrs. covered. Remove chicken from pot and shred it. (You can also use frozen tenderloins, breasts, or whatever you have on hand.) To the flavored stock add:

handful of diced celery

2 chopped carrots

1 whole onion, chopped

1 jalapeno pepper, chopped and de-seeded

1 small can of diced tomatoes

Add back the shredded chicken and add 1/2 c. of rice. Continue on low boil until rice is fully cooked.

At the very end, add 2 cans of black beans that have been drained and 5 bouillon cubes.

You MUST garnish this with sour cream and shredded cheddar cheese or it won't be the same......ok???!!!!???!!!!

Tex-Mex Seasoning Mix

1/4 c. dried chili powder

4 t. paprika

2 t. salt

2 t. ginger

1 t. black pepper

1 t. cumin

1 t. onion powder

1 t. garlic powder

1/4 t. thyme

1/4 t. cayenne pepper

Mix all ingredients and store in airtight container.

**Also great on grilled meats, in chili, bbq sauces, soups, casseroles etc. ***

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