Mexican Chicken Soup was the main course for dinner tonight. This recipe was inspired by one from Ina Garten. With the soup, we had homemade tortilla chips, queso, guacamole, and pineapple margaritas. A great meal for watching college football games. The soup was very good; next time I'm going to squeeze fresh lime juice into it. Overall it had a fresh flavor, but the acidity of the lime would be a nice addition. (Note: You will need a very large Dutch oven. The recipe made enough for dinner tonight plus three more two-serving meals in the freezer.) —PHH
Mexican Chicken Soup
2 onions, chopped
2 celery stalks, chopped
4 carrots, chopped
4 garlic cloves, minced
1 jalapeno, seeded and minced
1 Tbsp. olive oil
1 (28-oz.) can crushed tomatoes
10 cups chicken broth
Salt and pepper to taste
1 tsp. cumin
1/2 cup chopped cilantro
1.5 lb. boneless chicken breasts, cooked and chopped*
1. Sauté onions and next 4 ingredients in hot oil 10 to 15 minutes. Stir in tomatoes and remaining ingredients. Simmer, stirring occasionally, for 30 minutes. Serve with desired toppings.
*I cooked mine (it was still frozen) in the slow cooker with 1/4 cup butter, 1 cup chicken broth, salt and pepper to taste, and dried cilantro on HIGH for 4 hours.
Pineapple Margaritas
1 (46-oz.) can pineapple juice
Juice from 4 limes
Juice from 1 orange
Splash of orange liqueur
3/4 cup tequila
1. Combine all ingredients; serve over ice.
1 comment:
Both sound delicious! I've never had a pineapple Margarita, but I love pineapple and regular magaritas, so I am guessing I would love this combo too! Thanks for sharing these recipes!
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