Robin & Tee's Mexican Chicken Soup
Source of Recipe
Combination of recipes we've seen and our likes
Recipe Introduction
This soup is very forgiving and easy. You can use whatever veggies that you want. This is a thrown together soup, with approximate amounts.
List of Ingredients
4 bonless skinless chicken breasts (you can you any kind of boneless skinless chicken)
about 3 chicken bouillion cubes
1 onion, chopped (more or less)
1 cup celery, chopped (more or less)
1 cup carrots, diced (more or less)
1 - 16 oz can of diced tomatoes (more or less)
garlic (ground or chopped)
coarse ground pepper
cumin
chili powder
salt to taste
fresh lime, sliced
corn tortilla chips
fresh avocado, cubedRecipe
In a regular dutch oven, cover chicken breasts with water up to about 2/3 of the pan. Add bouillion and garlic (I put one large clove). Cover and cook until chicken is tender. Remove chicken, set aside to cool and shred or chop into bite sized pieces. Add onion, celery, carrots and can of tomatoes to broth (last time I made it, I had a hunk of cabbage in the fridge that needed to be used, and I shredded it and threw it in, also). Add more garlic, black pepper, cumin and chili powder. Cook about 20 min on a good simmer. Add chicken back in and taste for seasoning...add seasonings as needed. Although I had the bouillion in it, I ended up adding a bit of salt, also. You want it to taste a bit "mexican-ee" with the cumin and chili powder. Cook all until tender.
To serve, dish up...add some diced avocado and the juice of a slice of lime. Top with crushed tortilla chips. Yumo!
|
|
member logon
