Monday, May 16, 2011

Shelly's Mexican Chicken Soup


3 tbsp olive oil
1 small white onion, diced
1/2 bell pepper, diced
1 fresh jalapeno pepper, diced and de-seeded
2 cloves garlic, minced
1 small can tomato paste (6 oz)
1-2 tbsp Mexican chili powder
1 tbsp cumin
1 tsp cayenne pepper
1 can original Rotel
1 box chicken broth/stock
Cooked Chicken, shredded or diced (3 breasts or the meat from one small rotisserie)
1-2 cups cooked rice (Spanish)

Over medium heat, saute onion and peppers in olive oil for 3-4 minutes or until translucent.
Add garlic, saute 1 minute.
Add tomato paste and mix into vegetables.
Add spices, continuing to mix for 5 minutes on low-medium heat.
Add Rotel and chicken broth. Bring to a boil.
Reduce heat to low and add cooked chicken & rice. Let cook for 30 minutes.

Serve hot topped with diced avocado, shredded cheese, sour cream, tortilla strips, fresh cilantro, etc. Enjoy :)

TIPS - I've also used one can of chicken stock and 1 beer in place of the whole box of chicken stock. If you want more heat - leave the jalapeno seeds (just be careful)! Also, if you cook your chicken creasts, you can cook in a pot of water with one pack of taco seasoning for flavor, and use the broth in place of canned chicken stock.

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