What, MORE chicken?

Yes, because there is still chicken in the fridge. This week I’m going to attempt a few new recipes, because I got a whole chicken on sale for $0.79 per pound. One of my favorite inventions is Mexican Chicken Soup. It’s great because it’s very hearty, and a great way to use white meat, which can be dry otherwise. Chicken is very unpopular in my house, so I have to dress it up various ways when I want some or need to use it up.

You will need: chicken (hopefully already cooked and shredded as per my earlier post), refried beans, corn, and Rotel or canned tomatoes, beans (pinto or black).

Optional ingredients: rice, bell peppers, other peppers, onions, jalepenos (pronounced hall-ah-PEN-yos for you Yankees), leftover salsa, cilantro and whatever else your little heart desires.

Start off with a can of refried beans and some water or chicken broth. This will be your broth, which makes the soup really thick and gives it a smoky flavor. You could even leave the chicken out of this recipe to make a great vegetarian soup, assuming you use vegetarian beans as well. Mix the water or broth and refried beans in a pot on the stove. You may need to squish the beans around a little with a spatula to help them liquefy.

Once you have your broth add your cooked chicken, beans, raw onions, rice,  Rotel or canned tomatoes (don’t drain the tomatoes), corn, and whatever other ingredients you have planned to throw in. Stir everything around and let it cook together for about half an hour on medium. It doesn’t actually matter how long or what temp you cook it at, as long as you don’t burn it and everything gets hot. When you are using pre-cooked ingredients everything becomes a lot simpler.

Now spice to taste. I generally use garlic salt, chili powder, and ground cumin. You can also try paprika, dried onion, onion powder, Tony Chachere’s, garlic powder, whatever you enjoy and have laying around.

If you are working with an unfamiliar spice, taste a bit with your finger, or dish up a tiny bit of soup and mix some in, then taste it. It would suck to try and be adventurous, only to find that you hate curry, and have ruined the whole batch of soup, or whatever you’re making.

This soup can be made as spicy or mild as you prefer, and easily vegetarian or vegan. It is great with a bit of tortilla chip crumbs or sour cream on top, or with chips and guacamole. Yummers!


September 13, 2010. Tags: , , , , , , , , . Cooking.


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    […] and dinners for the week. I also shredded a bunch of chicken and made chicken salad, a pot of Mexican chicken soup, and a whole pan of chicken […]

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