South of the Border Chicken Soup

We have a lot of leftover chicken in the fridge- the roasted chicken and grilled chicken both in the blog earlier this week! The challenge this week is to come up with yummy well-rounded dinners that use up this chicken before it goes bad.

Tonight we took a trip to Mexico with a soup perfect for a wet, early fall day. This is one of those recipes that is easy to throw together with stuff you have on hand. This version wasn't spicy, but matched great with the avocado garnish and fried tortilla chips.


Mexican Chicken Soup

• 1 Med. Onion, chopped
  
• 2 Cloves of Garlic, chopped
  
• 3 Tbsp. Olive Oil
  
• 1 C. Water
  
• 1/2 Green Pepper, chopped
  
• 1 Med. Tomato, chopped
  
• 1 Cooked Corn off the Cob
  
• 2 Cans Chicken Broth
  
• Juice of 1/2 Lime
  
• 1 Tbsp. Chipotle Powder
  
• 1 tsp. Dried Cilantro
  
• Dash Cinnamon
  
• 1 C. Cooked Chicken
  
• 1 Tbsp. Sour Cream

1. In a large saucepan, heat olive oil over medium high heat and saute the onion and garlic until soft.
   
2. Add in all the other ingredients except the sour cream and simmer over medium heat for about 30-45 minutes. If everything isn't ready at once, add things in as they are prepped. Just be sure to add liquid in so the goodies don't burn.
   
3. About 5 minutes before soup is complete, stir in the sour cream to add some depth to the recipe.
   
4. Remove from heat and let cool for about 10 minutes, stirring occasionally. With the oil on top, the heat gets trapped and is sure to scald your tongue if you aren't careful!

Buen Comida!