Soup is great in the winter time. Over Thanksgiving, I boiled down the leftover turkey carcass and made some stock. I had a gallon or so left over in the freezer, I decided to do some experimenting this past weekend. I give you, Southwestern Chicken Soup...
First, I removed the frozen broth from the bag, placed in a pan, and melted on low heat...
While the broth was melting, I took 1 pound of dried pinto beans, placed in a colander, rinsed out the dirt, and sorted to remove the stones...
Once the broth was boiling, I added the beans along with 1 tsp of ground cumin, 1 tbsp of diced garlic, and simmered for three hours...
While the broth and bean mixture was simmering, I brought a pan of water to boil and added 3 chicken thighs. Then, I simmered for 20 minutes and cooled in the refrigerator. Once the chicken was cool to the touch, I removed the skin and gristle, then removed the meat from the bone and shredded.
After the beans were nice and tender from the simmer, about three hours, I added to the broth:
1 quart of canned tomatoes, drained. If you don't have any canned tomatoes, one, 16 oz can of store bought diced tomatoes would work nicely.
1, small can of diced, green chilies.
1 packaged of corn that we had blanched over the summer and froze for the winter. It was about 8 oz.
The shredded chicken...
I mixed it all up and let simmer for about 20 minutes to mingle the flavors. Then, I added salt to taste...
The soup was exactly what I was looking for. Nice chunks of chicken and lots of pinto bean goodness. The green chilies added the southwest flavor that I was looking for. I served with some crusty bread for a nice dinner and lunches during the week.
Thanks for stopping by...
Bill
First, I removed the frozen broth from the bag, placed in a pan, and melted on low heat...
While the broth was melting, I took 1 pound of dried pinto beans, placed in a colander, rinsed out the dirt, and sorted to remove the stones...
Once the broth was boiling, I added the beans along with 1 tsp of ground cumin, 1 tbsp of diced garlic, and simmered for three hours...
While the broth and bean mixture was simmering, I brought a pan of water to boil and added 3 chicken thighs. Then, I simmered for 20 minutes and cooled in the refrigerator. Once the chicken was cool to the touch, I removed the skin and gristle, then removed the meat from the bone and shredded.
After the beans were nice and tender from the simmer, about three hours, I added to the broth:
1 quart of canned tomatoes, drained. If you don't have any canned tomatoes, one, 16 oz can of store bought diced tomatoes would work nicely.
1, small can of diced, green chilies.
1 packaged of corn that we had blanched over the summer and froze for the winter. It was about 8 oz.
The shredded chicken...
I mixed it all up and let simmer for about 20 minutes to mingle the flavors. Then, I added salt to taste...
The soup was exactly what I was looking for. Nice chunks of chicken and lots of pinto bean goodness. The green chilies added the southwest flavor that I was looking for. I served with some crusty bread for a nice dinner and lunches during the week.
Thanks for stopping by...
Bill
That soup would bring memories of summer. I like the addition of green chile. I also like the fact that you had corn and tomatos from last summer.
ReplyDeleteThe corn was an experiment that seemed to have worked very well. The tomatoes were good as well. Overall, the soup was good for sure...
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