Let's Just Try It

a compilation of inspiration and creative endeavors of a mom and daughter duo

Zesty Mexican Chicken Soup

There is such a warm fuzzy feeling when the spices of Mexico meet a steamy broth filled with chunky vegetables and chicken.  Topped with a dollap of sour cream, a sprinkle of cheese and a few sliced olives, it will warm you down to your toes!

bowl_of_steaming_soup_01

Zesty Mexican Soup – serves 6 

Homemade

1 small chicken, cut into pieces (or 1 package of chicken pieces)

1 Tbl olive oil

1 onion – rough chop

1 celery – rough chop

2 carrots – rough chop

8 cups water

bay leaf

1/2 tsp oregano

salt and pepper

2 stalks chopped celery

1/2 c chopped green pepper

1/4 c chopped onion

1 clove garlic, chopped fine

1 can chopped tomatoes

1 can kidney beans, drained

1 cup frozen corn

1/2 tsp oregano

1 1/2 tsp cumin

salt and pepper to taste

In a stock pot, or large saucepan, brown chicken back, legs and wings in 1 tbl oil.

Add rough cut vegetables and brown slightly.  Add water, salt, pepper, oregano and bay leaf and remaining chicken

Simmer for 30-45 minutes until chicken is cooked through.

Remove chicken from broth and set aside.

Strain broth into a colander to remove the rough cut vegetables.  Reserve 2 cups of broth for soup, and freeze the rest for another day!

Remove chicken meat from bones and break into chunks (bones can be used again for more broth making goodness!)

Saute celery, green pepper, garlic and onion in 2 tsp olive oil until just softened.  Add spices, tomatoes, chicken chunks, frozen corn and kidney beans as well as the 2 cups of chicken broth.

Simmer for 20 minutes and season with salt and pepper to taste.

Serve with a dollop of sour cream and a sprinkle of sliced olives and shredded cheese.  For an extra bit of yum, fry stripes of tortilla in oil and sprinkle with salt and serve sprinkled on the top of the soup.  Mmmm Good!

speedy-gonzales

Quick Quick Version

3 chicken breasts (or 2 large ones)

2-3 cups of water

Salt, Pepper and 1/2 tsp each of oregano, parsley and chopped garlic

1 jar chunky mild salsa

1 can kidney beans, drained

1 can sweet corn

1/2 tsp oregano

1 1/2 tsp cumin

salt and pepper to taste

Poach chicken breasts in water with salt, pepper, oregano, parsley and chopped garlic for approximently 15 minutes or until cooked through.  Watch carefully that the meat does not overcook or it will be tough.

Remove from broth and set aside to cool

In a large saucepan, add poaching liquid, salsa, kidney beans, sweet corn, oregano, cumin.  Bring to a simmer.

Meanwhile, chunk chicken into bite size pieces

Add chicken to sauce and bring to simmer.  Simmer for 10 minutes.

Enjoy with a dollop of sour cream, a sprinkle of cheese and delicious fried tortilla strips for an extra treat.

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