Nanny Risley's Spanish Fiesta Soup (2 ways) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 lb. chicken breast cooked & chopped (leftovers or canned chicken)
64 oz. chicken broth
1 can Del Monté roasted yellow corn, drained
1 can black or pinto beans, rinsed and drained
1 tbsp. oil
1 large onion, chopped
3 cloves garlic, crushed
4 Roma tomatoes, chopped
2 tbsp. fresh cilantro, chopped
1˝ tsp. ground cumin
1˝ tsp. dried oregano
1˝ tsp. Gebhardt's© chili powder
hot sauce to taste
salt & pepper to taste
lime juice for acid if needed
(optional for toppings) avacado slices, shredded cheese, tomatoes, sour cream, tortilla strips/chips
|
|
Directions: |
Directions:Sauté onion and garlic in oil.
Add chicken, cumin, cilantro, oregano, chili powder, salt, & pepper and toss.
Add chicken broth.
Deglaze bottom of pan.
Add tomatoes, corn, beans, hot sauce to taste.
Bring to a boil, lower heat to simmer.
Simmer 30 minutes.
Taste, add lime juice a little at a time until acid level is right to your preference.
Spoon into bowls & top as desired. |
|
Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:30 mins prep, 30 minutes cook |
Personal
Notes: |
Personal
Notes: Variation to this recipe to make a creamy soup (omit corn & beans):
Sauté onion and garlic in oil.
Add broth, hot sauce, and spices.
Deglaze bottom of pan.
Add ˝ -1 c. cream.
Cool slightly and blend into a cream soup with immersion or traditional blender. Add cream a little at a time until it tastes right to you.
Return to pan, add chicken. Simmer 30 minutes. Taste, add lime juice a little at a time until acid level is right to your preference.
Spoon into bowls & top as desired.
|
|
This recipe for Nanny Risley's Spanish Fiesta Soup (2 ways) is from