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| Forgot the tortilla chips...and the chopped parsley/cilantro... |
My sis, Care, has been with our dad for the last month or so as she had to have foot surgery and needed one-story living...and she lives in a 3-story town house. A few weeks after her surgery, she felt good enough to stand long enough to make the above soup. The first time, she followed this recipe to a T. And both she and dad decided it wasn't nearly spicy or flavorful enough. We're a family of spicy food lovers! Give us BumHot, cayenne, etc. and we're happy! The second time she made it, she decided to follow the basics of the original recipe and then add her own twists. Instead of 2 T. of a McCormick's taco seasoning packet, she added a packet and a half. She also added two fresh, chopped jalapeno peppers, seeds and all, and a can of black beans. The results were spicy and delicious!
I made the soup for the first time last night. Followed Carrie's deviations and then instead of McCormick's taco seasoning (because, much to my surprise and then dismay, there were none in my pantry), I used Penzey's bold taco seasonings. Good! My jalapeno peppers weren't nearly as spicy as the two Care used (you never can know how spicy/mild they'll be), but, overall, the soup was delicious!
This soup is very forgiving as amounts are totally up to your personal preferences. Add what veggies and beans you want, seasoning amounts you want, etc. If you're on Weight Watchers Flexible Points system, this is just about a zero points recipe. The potatoes are the only thing that have points, and they're easily either not used, or eaten around, and there are so few of them, I don't even know if they'd count anyway!
I didn't have 2 cans of black beans, so used one can black and one can cannellini beans.
Delicious!
All amounts are to taste:
extra virgin olive oil or grapeseed oil for sauteeing
1 medium large onion, coarsely chopped
2 or so celery stalks, coarsely chopped
3 or so carrots, scrubbed, coarsely chopped
4 oz. can diced green chilis
15 oz. can petite diced tomatoes (use 2 cans if desired)
15 oz. can petite diced tomatoes (use 2 cans if desired)
1 can black beans, drained and rinsed
1 can cannellini beans, drained and rinsed
3 - 4 small white potatoes, washed and chunked
1 1/2 packets McCormicks taco seasoning or equivalent Penzey's bold taco seasoning
1 whole chicken breast, skin on, bone in (or use meat from a store rotisserie chicken, 4-6 C.)
1 32 oz. box organic chicken bone broth or stock
frozen corn
salt and black and cayenne pepper to taste
chopped parsley and/or cilantro
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| before the corn was added... |
On the side:
tortilla strips/coarsely crushed chips, avocado chunks,
sour cream, shredded cheddar cheese, etc.
sour cream, shredded cheddar cheese, etc.
Place chicken in a medium pot and cover with the chicken stock, adding water to cover chicken. Bring to a boil, then simmer until chicken is done. Set aside in the pot.
Heat oil in a large soup pot and add the chopped onion, celery, carrots and jalapenos. Stir and saute until veggies are softening. Drain the chicken stock into the soup pot and add all the other ingredients except the corn, s/p and chopped parsley/cilantro. Simmer for around 30 - 45 minutes to blend all the flavors. While that is simmering, shred the chicken breast (or pull the meat off your rotisseri chicken). Add the corn and simmer for 5 minutes more. Taste for seasioning and add salt, peppers to taste. Ladle into bowls and sprinkle with chopped parsley/cilantro. Put other condiments on the table in bowls and serve! Enjoy!
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