Southwest Chicken Soup
2-3 chicken breasts
4 qts. water/chicken broth
2 T. Red wine vinegar
3 c. diced onion
1-2 T. Garlic, minced
1 large red pepper
1 large yam, cubed
3 medium red potatoes, cubed
2 small cans El Pato Mexican Tomato Sauce
Johnny's Seasoning Salt
1 t. black or white pepper
2 T. Oregano leaves
1 1/2 T. Cumin
1 T. Chili powder
1/2 c. Cilantro
1 large can of Hominy
Juice of lime
Lemon Juice
Colby jack cheese, shredded
Tortilla Chips
Sour Cream
Heat olive oil, cook and sear chicken. Add 1/2 c. lemon juice, garlic and Johnny's seasoning salt. Cut vegetables into bite-sezed pieces while chicken is cooking. Add broth to large pot and simmer. Saute onion, add red pepper and cook until tinged with flecks of black. Add garlic and saute for 30 seconds. Add ingredients yam through chili powder to broth. Simmer one hour. Add chicken cilantro and hominy. Simmer 10 minutes. Grate Cheese. Put a small amount of cheese in the soup bowl. Add soup. Top with tortilla strips, a dollop of sour cream and drizzle with lime juice. Guacamole is also a great addition.
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