Yesterday, I threw a chicken into the crock pot with seasonings and some water. It slow cooked all day, creating an amazing aroma in my house. By the time it was done, I had broth for a big, ole pot of soup and enough meat for two, if not three, meals.
This morning, I woke up wondering what to make for dinner. I had my Menu Plan, but I needed to use the chicken, which I cooked the day before. Decisions. Decisions. What should I do? What should I make?
Well, I let my cravings for Tex-Mex direct. You see, I am from Louisiana and I love me some Tex-Mex food. Seriously, I do. During my senior year of college, you could find me and a group of friends at a local Tex-Mex restaurant most every Friday. Oh. How. I. Miss. It.
So, anyways, on to my cravings for Tex-Mex food. You see, it led me to throw a bit of this, and a bit of that into a stock pot. Before I knew it, this is what I created.
Southwest Chicken Soup
2 cups of onions, diced
2 t of olive oil
10 cups of chicken broth**
3 cans of cream style corn
1 can of hominy, yellow or white
3 medium roasted bell peppers, chopped
1 can of diced tomatoes (Ro-tel would be great!)
2 t. of red pepper flakes (Next time, I’ll be using “hatch-roasted chiles.”)
Salt and pepper, to taste
2 t. of Mexican oregano
1 T of cumin
2 cups of cooked chicken
Toppings: sour cream, cilantro, baked tortilla strips, and cheese
**I slow-cooked a chicken yesterday, so had homemade broth, and pre-cooked chicken. Use what you have, though. As well, if you have pre-cooked chicken strips, toss them in. Bet they’ll taste great!
Saute the onions in olive oil, until just beginning to caramelize. Add chicken broth, corn/hominy, roasted peppers, tomatoes and seasonings. Bring to a boil. Cover and turn heat down. Simmer for 30. Add cooked chicken. Simmer for another 15-20 minutes. Ladle into bowls. Garnish with toppings. Enjoy!