Mexican Chicken Soup

This spin on chicken soup came to me this chilly winter day after peering into my pantry and spotting a can of fire roasted tomatoes with roasted garlic, a jar of salsa verde and a can of green chilies.  I knew right then that I wanted to make a soup with Mexican flavors in it.  I had just gone to the market yesterday and picked up a package of chicken tenders, so I decided I should make a Mexican twist on good old fashioned chicken soup to warm us up.  This soup has deep smoky undertones of cumin and a hint of beer in its broth.  I really wished I had had some tortillas, because I think that toasting some in the oven with some cumin, salt, pepper and cayenne would be lovely.  Also, if you have a ripe avocado and some fresh cilantro, I highly recommend adding both of these accompaniments.   Promise you won’t be disappointed!   This recipe can also be made in the Crockpot by reducing the amount of garlic by half and combining all ingredients in your slow cooker and cook on low for 6 hours.  This soup freezes extremely well.  Serve with chopped avocado, thinly sliced green onion, sharp shredded cheddar cheese, Greek yogurt, minced cilantro and hot sauce.

What You Need:

1 lb chicken rinsed and cut into bite sized pieces
1 – 14.5 oz can diced fire roasted tomatoes with roasted garlic
4 cups ( 1 – 32 oz box) chicken stock (broth would work also)
1 cup salsa verde (I used Henry’s Store brand – Sun Harvest)
¾ cup beer (I had a Bass on hand)
2 cups cooked pinto beans
1 cup corn kernels (canned, fresh or frozen)
1 – 4oz can green chilies
1 medium brown onion (about 2 cups), ½“dice
6 cloves garlic, minced (or to taste)
1 Tbs extra virgin olive oil
½ tsp cumin
¼ tsp salt and pepper plus a pinch of each

What To Do:

Heat the oil over medium high heat in a large soup pot. Once the oil is hot, add the chicken and season with ¼ tsp salt, 1/4 tsp pepper and ½ tsp cumin.

Brown the chicken for 4-5 minutes stirring occasionally.  Remove from pan. 

Turn heat down to medium and sauté onions for 8 minutes adding the garlic during the last minute of cooking. Season the onions and garlic with a pinch of salt and pepper.

Add chicken to the onions and garlic, then deglaze pan with beer by turning up the heat to medium high and slowly adding the beer, scraping browned bits off the bottom of the pan with a  wooden spoon. Simmer over medium heat for 2 minutes. During this time, the alcohol will burn off.

Next, add all remaining ingredients and simmer covered, over low heat for about 15 minutes.












Makes 4 (2 cup) Servings


Bon Appétit!
Mary

How to Make Homemade Spicy Pinto Beans in Your Crock Pot

I know that making beans yourself can be a pain, but if you use your crock pot, I promise it isn’t as bad as it sounds. I will say, homemade beans taste almost the same as canned beans. Not gonna lie. So you may ask… Why bother ?? Well, my recipe has a little pizzazz that regular old canned beans just don’t have. I like to add a whole jalapeno pepper, onion, garlic and bay leaves to season my beans. With those quick and simple additions, you can have yourself some seasoned, homemade beans made effortlessly in your crock pot while you’re at work. If you’re wondering why I didn’t add any salt before the cooking process, let me explain… I have read many articles about how to best cook your beans and consensus is, adding salt before you cook them can hinder the cooking process and leave you with beans that are tough, even after you’ve cooked them according to the packages instructions. I also did not specify how much salt to add. I prefer my beans to be less salty and therefore leave it up to you to decide how much is right for you. I recommend adding 1 tsp… tasting, then adding more in small increments until they taste just the way you like them. I also like to make a huge batch and freeze small portions for grab and go convenience during the week.

What You Need:

1 bag dried pinto beans, soaked over night
Water (enough so that the water is 2”-3” higher than beans)
½ brown onion, diced
3 - 4 cloves garlic, chopped (to taste)
1 jalapeno, thinly sliced (remove seeds if you prefer your beans more mild)
2 bay leaves (dried or fresh)
Kosher salt and black pepper to taste

What To Do:

Combine all ingredients in your slow cooker (except salt) and cook on high setting for 4 - 5 hours, or until beans are tender.  Add salt to taste once beans are done.











Bon Appétit!
Mary