When a cold snap reminds you that it’s not quite Spring it’s time for a pot of soup. After being at a swim meet I really didn’t think ahead much for dinner. I grabbed a whole chicken from the frig, veggies in the crisper, beans and tomatoes from the pantry. We were so hungry it was half way through dinner when I realized the garnishes were still on the kitchen counter. So here is the recipe and pictures with no garnishes at all. My family ate it up and never missed the garnishes. With warm soup and full bellies everyone will sleep well in this twenty degree weather.
Mexican Chicken Soup with Black beans & Rice
1 whole chicken ( or 4-6 breasts)
2 Tablespoons of olive oil or ghee
2 large carrots, diced or sliced
1 yellow onion, chopped
4 cloves of garlic minced
4 ribs celery, diced or sliced
2 cans diced tomatoes with green chilies
2 can black beans (drained & rinsed)
2 cups white rice, cooked ( Two Brooks Farm)
chicken broth from boiling the chicken
2 Teaspoons cumin
2 Teaspoon homemade taco seasoning*
Salt & Pepper to taste
avocados, sour cream, corn, jalapeño for garnish (we use strained goat yogurt due to a cow milk allergy)
Tonight I served this soup with crackers because I didn’t have time to make tortilla strips.
*Homemade Taco Seasoning Batch
•1/2 cup Chili Powder
•1/4 cup Cumin
•1 teaspoon Salt
•1 teaspoon black pepper
•2 teaspoons Dried Oregano
•2 teaspoons Garlic Powder
•2 teaspoons Onion Powder
•1/2 teaspoon Cinnamon (optional)
I start chicken first- whole chicken in a stock pot covered in water, salt, pepper and boil one hour saving broth for soup base.
Cook the rice according to package directions.
Sauté veggies in olive oil or ghee. Then add to broth once you’ve removed the chicken.
Take chicken off bone and add to broth. Bring to a boil. Then add sautéed veggies, canned tomatoes, black beans, and cooked rice.
This makes a large pot of soup that can serve 8-10. With three of us I usually freeze half of it to pull out later when I don’t have time to cook.