Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Texas Penicillin




Source of Recipe


the web


List of Ingredients




2 lb. chicken tenders or boneless, skinless chicken breasts
4 cans low-salt chicken broth
3 large cloves fresh garlic, chopped (You can use less, if you are a sissy)
1 14 oz. can Italian or chili style diced tomatoes
1 medium zucchini, scrubbed, not peeled, sliced in thin rounds
1 medium carrot, scrubbed, not peeled, sliced in thin rounds
1 large red bell pepper, diced in 1/2" cubes
1 14 oz. can sweet corn, including liquid
1 15 oz. large can ranch beans, including liquid
2~3 Tbsp chili powder (to suit your taste)
1-1/2 to 2 Tbsp ground cumin
4 green onions, sliced in thin rounds, green tops and all
1/2 cup (more or less) fresh cilantro, chopped, Cilantro is in the fresh produce section with the parsley... in fact, it looks sort of like parsley. Only it's not.

Recipe



Chop the garlic. Cut the chicken into cubes, and throw it into a soup pot. Pour the chicken broth over, dump in the can of tomatoes, including liquid, and the garlic. Bring to a boil, then reduce heat to simmer for 20 minutes or so, until chicken is very tender.

While that's cooking, chop the following three veggies: carrots, zucchini and red bell pepper. They should all be in 1/4 inch pieces. If you have a package of carrots, they are just as easy to use - just get the equivalent of about one carrot and chop them up.

When the initial 20 minutes is over, pitch the carrots, zucchini, and red pepper into the pot. Simmer another 7-10 minutes until they are just tender.

Next chop the green onions, stalk and all, and then chop about half a cup of cilantro. Set aside.

Turning your attention back to the stove, dump the canned beans and corn into the mixture, and add all the spices. Simmer 10 more minutes, stirring frequently.

Finally, turn off the heat and stir in the chopped green onion, and fresh cilantro. Let it sit for a few minutes, then serve up a delicious bowl full of Texas Penicillin!

Serves 6 hungry men or 8 persnickety women.

Serve with crusty hot bread, for dippin', and a nice mixed greens salad with honey mustard dressing.