Hot Mexican Chicken Soup Recipe
Ingredients
| Frying chicken - 1 3-pound , skinned and cut into serving pieces | ||
| Salt | 1 Tablespoon | |
| Tomatoes | 2 Cup (16 tbs), canned | |
| Garlic | 1 Clove (5gm) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Chili | 2/3 Cup (16 tbs), canned | |
| Pinto beans - 2 cups,cooked, drained (or use garbanzos of same quantity) | ||
Directions
GETTING READY
1) In a large saucepan, put the chicken pieces.
2) Now add just enough salt and enough water to cover.
MAKING
3) Cook the chicken pieces until soft for about 25 minutes.
4) Now remove the chicken pieces from the broth and add in the tomatoes, garlic, onion and chiles.
5) Scrape chicken meat off the bones and return meat to the broth.
6) Lastly add beans and reduce to a simmer and cook further for about 15 minutes.
SERVING
7) Serve hot.
1) In a large saucepan, put the chicken pieces.
2) Now add just enough salt and enough water to cover.
MAKING
3) Cook the chicken pieces until soft for about 25 minutes.
4) Now remove the chicken pieces from the broth and add in the tomatoes, garlic, onion and chiles.
5) Scrape chicken meat off the bones and return meat to the broth.
6) Lastly add beans and reduce to a simmer and cook further for about 15 minutes.
SERVING
7) Serve hot.
Chef
