LEFTOVER ALERT!!
So you have a TON of leftovers from Slow-Cooked Chicken Taco night…let’s repurpose those ingredients the next night for a completely new meal! This chicken soup is fantastic for nursing a hangover/cold (make it extra spicy to really clear your head), or just warming your soul.
Cook-time: 30 minutes
Ingredients: (you should have most of these already…just beef up on those ingredients you’re low on)
- Leftover chicken from taco night (see previous recipe)
- 1 bunch celery
- 2 fresh seeded jalapeños, diced
- 1 fresh seeded poblano pepper, diced
- 1 bag gold potatoes cut into small wedges
- 2 T. Cumin
- 2 t. chilli powder
- 0.5 t. Smoked Paprika
- Coarse sea salt
- Freshly ground pepper
- 2 T. minced garlic
- Olive oil
- Bay leaves
- Chicken stock or chicken bullion
- Leftover cilantro
- Leftover tomatoes
- Leftover red onion
- Leftover lime wedges
- Leftover cheese
- Leftover sour cream
- Leftover avocado (or slice a new avocado for the effect below)
Cooking instructions:
- Preheat oven to 500°.
- On parchment or foil lined baking sheet, place tomatoes, ~2 T. Olive Oil and ~2 T. minced garlic. Place in preheated oven until tomatoes are wrinkly and starting to char slightly. You can broil for extra char if you like a smokier flavor.
- In large stock-pot add olive oil, chopped red onion, chopped celery, diced jalapeño and poblano peppers. Cook on medium heat until tender.
- Add cumin, chili powder, salt, pepper, smoked paprika, and cilantro to pot.
- Add 8 cups of water and chicken bullion to taste, or 8 cups chicken stock.
- Add roasted tomatoes and garlic to pot.
- With an immersion blender, puree ingredients in stock-pot until completely blended.
- Add bay leaves, leftover chicken and potatoes.
- Squeeze your remaining lime wedges into the soup and stir. If you want a spicier soup, add cayenne pepper to taste.
- Cover with slightly vented lid and cook on low for 20-30 minutes to allow potatoes to soften and flavors to meld.
- Serve with dollop of sour cream and avocado on top. You can also top with crushed tortilla chips for added crunch.
– The Phoody
Phooding 