Good for Blustery Weather

I posted this on Facebook and just decided on a whim to put it here, too.



This is Mexican Chicken Soup OR Chicken Tortilla Soup Or Chicken Fajita Soup...we kind of use all three names interchangeably. I got the recipe in the Fall of 2000 from my BSF Teaching Leader, who got it from one of the ladies in the group, who modified a recipe from a magazine. So I don't know what it was originally called....anyway, here 'tis:

Cook approx. 1.5 lbs chicken (whatever parts are on sale! ;) in water…I usually throw in a slice or two of a tired onion, a stalk or two of droopy celery and a bay leaf, just to flavor the broth a bit and clean out the fridge at the same time.

While the chicken is cooking, chop as finely as you can:

½ bunch cilantro (make sure it’s real cilantro; there’s some parsely stuff that masquerades as cilantro at our Publix…it ain’t the same!)

½ bulb garlic (about 6 – 8 cloves. Yeah, really)

If you’re brave…we’re not… 1 seeded jalapeño pepper.

After the chicken is cooked, de-bone and de-skin (if necessary) and shred the meat. Strain and defat the broth and return it to the pan and reduce it down to about two cups.

Mix the chicken meat w/ 1 Tbsp olive oil and 1 packet (we’re wimps at our house; I use about ½ packet) of fajita seasoning mix. Add chicken mixture and the minced seasonings to the reduced broth.

Drain and rinse two cans of black beans; add beans to chicken mixture.

Drain 2 cans of Ro*Tel Tomatoes and add (I use mild…)

Finally, add 1 can of creamed corn.

Simmer about ½ hour.

Just before serving, remove soup from heat and stir in 4 oz. (1 cup) shredded Monterey Jack cheese and 3 cups of Half-n-half; stir until cheese melts.

To serve:

Crush white corn tortilla chips in a bowl. Spoon soup over. Top w/ sour cream, shredded cheese, chopped green onions, a splash of lime juice…whatever you like.

This makes a big batch of soup that usually feeds our family a couple of times!