Tuesday, February 24, 2009

Mexican Chicken Chili

I had a taste for soup tonight. I figured I'd just use what we had at the house and pop open a can of tomato soup, throw in some chicken and call it good. But then I had to make a trip to the grocery store after work and my soup sort of morphed into something else.

I ended up with a Mexican style chicken chili... I guess? It was delicious and the colors looked fantastic in the pot. Food definitely tastes better when it looks pretty.

I cooked maybe a pound of chicken in a medium pot. I sprinkled it with a handful of diced onion, garlic, marjoram and oregano. I poured over enough chicken broth to cover the chicken. Bring to a boil and then turn down the heat and cover. Cook for somewhere between 5-10 minutes. The chicken should be falling apart. You can pretty much shred it with your hands or a fork and throw it into the soup pot. (You might want to let it cool first)

While that was happening I threw together:

1/2 can chicken broth (or whatever you have left)
1 can chopped chilies (with juice from the can)
1 can Rotella's tomatoes (with juice from the can)
1 can tomato sauce
1 small can of corn
1 can black beans (with juice from the can)
1/2 chopped red onion
1 chopped Anaheim pepper
Crap tons of garlic

You can either stop here and have yourself a nice, healthy dinner or you can do what I did and throw a glob of sour cream on top.


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