Tuesday, August 25, 2009

Mexican Chicken Soup

This is a super simple and tasty soup courtesy of one of my Bealeton co-workers. It is very easy to add a lot of variety to it.

1 TBS oil
1 small onion - chopped
1 jalapeno - diced
2 garlic cloves - minced
2 tsp cumin
5 cups chicken broth
1 1/2 lbs chicken - I usually use about 4 chicken thighs.
2 cups store bought salsa
salt and pepper to taste

Heat oil in a large saucepan over medium heat. Add onion and jalapeno and cook until tender. Stir in garlic and cumin and cook 30 seconds more.

Add broth and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa and bring back to a simmer, season with salt and pepper to taste and serve hot with a dollop of sour cream.

For more variety you can substitute shrimp for the chicken. I also like to add corn, black beans, and sometimes rice to this soup.

This soup is also great to make in a crock pot.  Just put the onion, jalapeno, garlic, cumin, broth, and chicken thighs in the crock pot on low all day.  After about 6-8 hours pull the chicken out to remove the bones and gristle and then add the salsa, corn, black beans, and any veggies you like and let it cook for like 20 more minutes.

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