The other day I got an idea to make this soup. I had made something similar before, but this time I didn’t look up a recipe and just winged it. This is what I did and it came out really tasty. This amount made 6-8 large bowls of soup.
1 roast chicken – pull white meat off both sides of the entire chicken breast and shred with your fingers. Use the rest of the bird for a chicken salad.
2 stalks celery, diced
5 scallions, diced
½ red bell pepper, chopped
15 oz can corn (with juice), or frozen, or fresh corn
15 oz can fire roasted diced tomatoes (with juice), or other diced tomato product
7 oz can of mild diced green chilies
2 dashes of Worcestershire
2 Tablespoons ketchup
¼ cup of green or red salsa, or both
2 chicken bullion cubes- or boxed broth
Water to cover over about an inch
Any leftover beans you might have. I threw in half a can of ranch style beans. Black beans would be good, but not too many.
Sauté the celery, onions, and pepper in a little olive oil. Start adding chicken and all other ingredients but the water or broth. Now I add: a palmful (About a large Tablespoon) of cumin, chili powder, dried parsley and oregano. A teaspoon of garlic powder, dash of cayenne, a teaspoon of seasoning salt, black pepper, shot of any Mexican hot sauce, a palmful of dried cilantro, or you could chop fresh, and a few shakes of Mrs. Dash Spicy. You can use any or all of these spices according to your tastes. After all that is simmering well, add your liquid and bring back to a nice simmer. Taste for seasoning. Adjust if needed at this time. Simmer for 20 to 30 minutes. Ladle into bowls for a perfect meal.
We served ours with an onion - faccacia bread. I know; that’s Italian. But it was very good to go along with the slightly spicy soup. Cornbread would also go very well on the side.
1 roast chicken – pull white meat off both sides of the entire chicken breast and shred with your fingers. Use the rest of the bird for a chicken salad.
2 stalks celery, diced
5 scallions, diced
½ red bell pepper, chopped
15 oz can corn (with juice), or frozen, or fresh corn
15 oz can fire roasted diced tomatoes (with juice), or other diced tomato product
7 oz can of mild diced green chilies
2 dashes of Worcestershire
2 Tablespoons ketchup
¼ cup of green or red salsa, or both
2 chicken bullion cubes- or boxed broth
Water to cover over about an inch
Any leftover beans you might have. I threw in half a can of ranch style beans. Black beans would be good, but not too many.
Sauté the celery, onions, and pepper in a little olive oil. Start adding chicken and all other ingredients but the water or broth. Now I add: a palmful (About a large Tablespoon) of cumin, chili powder, dried parsley and oregano. A teaspoon of garlic powder, dash of cayenne, a teaspoon of seasoning salt, black pepper, shot of any Mexican hot sauce, a palmful of dried cilantro, or you could chop fresh, and a few shakes of Mrs. Dash Spicy. You can use any or all of these spices according to your tastes. After all that is simmering well, add your liquid and bring back to a nice simmer. Taste for seasoning. Adjust if needed at this time. Simmer for 20 to 30 minutes. Ladle into bowls for a perfect meal.
We served ours with an onion - faccacia bread. I know; that’s Italian. But it was very good to go along with the slightly spicy soup. Cornbread would also go very well on the side.
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