Aztec Chicken Soup
From jo_jo_ba 9 years ago
- 1 hour to make
- Serves 10
The joy of this chunky and lightly spicy soup came from being able to clean our (overburdened) fridge and freezer out of corn stock, leftover chicken, roasted tomatoes, acorn squash, carrots and peppers. A whole grain and legume blend added just enough graininess for a full meal deal that made perfect lunches at work.
Ingredients
- 8 cups corn stock shopping list
- 3 ½ cups roasted diced tomatoes shopping list
- 1 large carrot, diced shopping list
- 1 acorn squash, peeled and cut into 1/2" pieces shopping list
- 1 jalapeno pepper, minced shopping list
- 6 cloves garlic, minced shopping list
- 1 yellow bell pepper, diced shopping list
- 1 tbsp onion powder shopping list
- 1 tsp coriander shopping list
- 1 tsp paprika shopping list
- 1 tsp smoked salt shopping list
- 1 cup Aztec Blend™ (see note) shopping list
- 1 lb cooked, diced skinless chicken breast shopping list
How to make it
- Combine all the ingredients except the Aztec Blend and chicken in a stockpot and bring to a boil.
- Reduce to a simmer, cover and cook 10 minutes, until carrots and squash are half cooked.
- Stir in the Aztec Blend and chicken and cook, uncovered, for 25 minutes, until vegetables and grains are tender.
- Serve immediately or freeze for later.
Resources:
- Corn Stock: http://www.saveur.com/article/Recipes/Corn-Stock
- Aztec Blend™ (Colusari™ Red Rice, long-grain parboiled brown rice, green split peas, yellow split peas, red lentils and amaranth) - http://www.inharvest.com/products/multigrain-blends/aztec-blend/
People Who Like This Dish 4
- ColleenCervantes Sacramento, California
- clbacon Birmingham, AL
- Olivemoose Nowhere, Us
- mommyluvs2cook Santa Fe, TX
- jo_jo_ba Oshawa, CA
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