Mexican Chicken Soup Recipe Card

INGREDIENTS

  • Two 15 oz. cans Mexican Stewed Tomatoes, undrained
  • One 15 oz. cans black beans, undrained
  • One 8 oz. can tomato sauce
  • One 4 oz. can chopped green chilies
  • Half cup salsa
  • Three boneless, skinless, chicken breast halves, trimmed
  • Corn chips
  • Cheddar cheese
  • Hot sauce, if you by any chance can find some :-)
Editor's note: for this recipe, use between 6 and 12 ounces of Ricardo Cabeza's Smoke Em If You Got Em™ sauce.


DIRECTIONS
Cut up the tomatoes into smaller pieces. Put tomatoes, beans, tomato sauce, chilies, salsa, and chicken in the pot, heat to bubbling, then simmer until the chicken is done – 30 min.

Remove the chicken and shred, then put back into the pot. To serve: crumble some corn chips into the bowl, fill bowl with soup, top with cheddar cheese. I usually add some Ricardo Cabeza hot sauce to mine.

 

 

1. A note on the chicken: I usually cook the chicken separately, because I like to have lots of cooked chicken on hand for various dishes. (Editor: save some extra for chicken tacos topped with your favorite Ricardo Cabeza Sauce.) Hence, I'm not that certain how long it will take to simmer it this way, and I lost the original recipe. But 30 minutes seems about right. Sometimes I just throw in grilled chicken breast pieces.

Alternatively, and this is how I made it yesterday which Carol says is better, cook bone-on and skin-on chicken breasts in a crock pot or in foil in the oven until done (skin-on keeps it moist), then remove the skin and bones and add the meat to the soup.

2. A note on the beans: call me crazy, but (OK, "Crazy Butt"!) I'm certain that the beans start to get more, shall we say, active, the longer the soup is kept around. So on the day it's cooked, no problem, but if you keep leftovers for a number of days, I can't be held responsible. You therefore may wish to half the recipe or just add the beans the day you eat it.

3. A note on thickness: I acquired an immersion blender or stick blender or whatever you call it. A couple of seconds of this blending before the chicken is added will thicken it up.

Enjoy!

Mexican Chicken Soup with Ricardo Cabeza
Smoke Em If You Got Em

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Mexican Chicken Soup