Saturday, October 2, 2010

Week 39: Tex-Mex Chicken Soup

The Recipe
4 cups water
2 drumsticks
1/2 cup canned diced tomatoes, undrained
1/2 cup canned sweet corn kernels
1/2 cup chopped onions
1/2 tablespoon chopped jalapeño peppers
1/2 tablespoon fajita seasoning mix
1 clove garlic, minced
chili powder
tortilla chips

In a medium pot boil water, drumsticks and salt for 1 hour. Remove drumsticks from stock (don't throw away the stock, you'll need it for later!) and peel the meat from the bones. Discard bones and skin.
In a medium pot sprayed with non-stick spray, onion, garlic, seasoning, and spices over medium heat until onions soften. Add chicken broth and bring to a boil. Then reduce heat to low and simmer for 10 minutes. Add the corn and diced tomatoes, and continue to cook for 5 minutes. Add chicken and jalapeño. Stir for 2 to 3 minutes to thoroughly blend flavors.

Once ready to serve, top each serving with crushed chips and, if desired, cilantro, sour cream and/or cheese.

The Verdict
Very similar to my recipe for a Mexican soup (only with chicken rather than bacon), but that's not a bad thing, as I looove that soup. It's quite spicy, so if you don't like the heat you may want to leave out the jalapeños and substitute paprika for chilli. I like spicy food though, so thought it was great! :)

It wasn't all that chicken-y though. Either the stock ended up being too weak, or the tomatoes overpowered the taste (or both!). I wonder how it would have been if I'd added some bouillon.


  1. I will try this one for sure. Thanks for sharing.

  2. I love sharing recipes, and love even more when people actually try them! Hope you'll like it :)