Sunday, October 7, 2007

I’m Going to Let You in on a Little Secret

A “secret recipe” that is.

Just trust me on this, okay? If you want an easy, low fat, filling, recipe that will win friends and influence people, you do not want to miss this one. I know it looks like a lot of stuff, but really, it’s not and I bet you have everything on hand right now.

You cannot screw this up . . . unless you add something funky like leftover lunchmeat. So don’t do that. But pretty much everything else goes.

A Whole Lot of Salsa Going On Chicken Soup

Skin, bone, and cut in 1” chunks (or buy it already done for you!)
3 whole chicken breasts

Heat in heavy pot/dutch oven
1 T. canola oil

Add chicken to pot, along with:
2 C. chopped onion
1 C. green pepper, chopped
2 large clove garlic, minced
¾ cup water

Sprinkle with a little salt; Saute, stirring occasionally, until chicken turns white:


2 cans (14 oz) Mexican or Chili-style tomatoes (I like to use Rotel, even though they are smaller cans – I just use 3 cans or add more salsa.)
2 cans (15 oz) pinto beans, undrained
¾ cup chunky style salsa (I usually add more salsa – and we prefer HOT salsa, but any kind is okay!)
1 T. lemon juice
1 t. chili powder
1 t. ground cumin
1 t. salt
1 t. sugar
2 cans (15 oz) Chicken Broth (or fresh stock if you have it or equal amount of Chicken bullion)

Cover, and simmer for 20 minutes (or more if time permits – or you can wait!)

Serve with tortilla chips, shredded cheddar or Mexican cheese, sour cream, etc.
(Can thicken with 2 T cold water and 1 T cornstarch while cooking if you like thicker soup)

You can add as much, or as little chicken, salsa, beans, onions, peppers, etc. as you want. Make it thick or thin. It's all good.

But don't add old, leftover lunchmeat. You would think this goes without saying, but sadly, it doesn't in some cases.