Candace Ott

It's been a while since I've posted a new recipe.  The recipe below is an easy one, and yields a gigantic pot of soup! It can feed at least 10 people, and is one of my new favorites for entertainment (and leftovers).

Photo taken from Google Images (looks identical)

4 Chicken Breasts cooked and torn or cubed into pieces
8 cups Chicken Stock (two 32 oz. boxes)
2-1/2 whole Onions diced (yellow or white onions)
6 cloves Garlic crushed
1 large can of Crushed Tomatoes
1 reg. can of Crushed Tomatoes
1 regular can Petite Diced Tomatoes
1 whole Lime
3 tablespoon Chili Powder
2 teaspoon ground Cumin
1/2 teaspoon Cayenne Red Pepper
Salt to taste
Pepper to taste
5-6 Tbsp. Vegetable oil
1 reg. can Corn Kernels
2 reg. cans Black Beans (rinsed)
Tortilla strips/chips (broken into pieces)
-- Optional Add-Ons --
Sour cream

  1. In a large pan, cook chicken cubes with a little oil. Salt, pepper and paprika to taste. Set aside.
  2. In a large stockpot, heat 5 tablespoons of oil to medium-high heat.
  3. Add crushed garlic and chopped onions, and stir until onions just start to brown.
  4. Add the cans of tomatoes, cumin, cayenne pepper, chili powder, salt, pepper, and half of the lime juice.
  5. Turn up the heat until it bubbles, stirring constantly, then gradually stir in chicken stock.
  6. Add diced chicken, black beans and corn kernels.
  7. Turn down to low and simmer for at least 10 minutes or more.   
  1. When ready to serve, bowl the soup, then top with a mound of the tortilla strips.  Optionally add avocado, sour cream, cheese on top.
  2. Squeeze fresh lime juice into each bowl at the table.

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