I am going to share a recipe with you for a Chicken Soup, but with Mexican Latin flair to it. This is also one of my cooking with wine recipes again. Do you see a trend happening here with my cooking with wine? I will say one thing again, please cook with wine that you will drink.
Now the thing with this recipe is it maybe soup but it is a meal and parents and kids love it.
One other thing I should mentioned is you need cooked chicken breast. Now what I do is I cook the chicken in the stock you use in the recipe. Chicken cooks real fast this way. Now you could do this the night before. Or if you had a chicken dinner the night before and you have leftovers use them. It doesn't have to be chicken breast it can be any part of the chicken.
Home Cooked Chicken Soup With A Crunch
2Tbsp Olive oil
1-cup onions chopped
3-4 cloves garlic chopped
½ 19oz can black beans rinsed and drained
1 cup white wine
1 heaping tsp cumin
1tsp Worcestershire sauce
1/2tsp ancho chili powder (you could use regular chili powder) the ancho has a smokier flavor
1 can of tomato soup
1 1/4 cartons of chicken stock
Cook chicken breast in some of the stock. Just enough stock to cover the breast. While chicken is cooking, sauté the onions and garlic in a soup pot or Dutch oven, add the rest of the ingredients. When chicken is done shred it and add that and the stock to the Dutch oven. Bring to boil, reduce heat and simmer for about 45 minutes.
I serve this with crushed tortilla chips and sour cream.
Carolin Hopkins operates Cooking With Carolin, a blog all about cooking and cooking tips. She loves giving away Free stuff and is now giving away Free memberships to her newsletter. Plus you'll want to come and check out the cooking tip of the day. Come and sign up, it is all free!!
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