Friday, April 01, 2005

Mexican Vegetable Soup

2-4 raw chicken breasts or left over chicken, diced
2-3 tbl olive oil
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1-2 zucchini, diced
handful of chopped cilantro stems
1 can Rotel
1 can red beans (optional)
3-4 cans chicken stock
1 cup frozen corn
1/2 package frozen spinach (you can substitute fresh kale or cabbage if you have it)
1 tsp cumin
1/2 tsp dried coriander
1/2 tsp oregano
salt and pepper to taste

Saute onion, celery, carrots, and cilantro with seasonings in olive oil. If using raw chicken, season with salt, pepper and cumin, and saute with vegetables. Add zucchini and saute. Add rotel, stock, and left over chicken and beans. Bring to a boil, reduce heat and simmer 15 minutes. Add corn and spinach. Taste and correct seasonings. Simmer 10 minutes more.

Serve with chopped, fresh cilantro. You can also garnish with tortilla chips if you'd like.

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