Tex-Mex Chicken Soup

I love the Tex-Mex Chicken Soup because it’s so versatile and has many variations – great for any diet!

·      You can use whatever veggies you have from your garden or, if you’re so lucky, the neighbor’s excess.

·      Make it vegetarian by leaving out the chicken and using vegetable broth instead of chicken broth.  

·      Add black beans and brown rice for a complete protein.  

·      Serve it hot or cold.  

·      Omit the chicken broth and serve it as a side dish or do not cook the vegetables and serve it as a salad with a lovely balsamic vinaigrette.

This recipe can be adjusted to be low-carb, vegetarian, vegan or gluten-free.

 ~ Charmane

Tex-Mex Chicken Soup

2 tablespoons extra virgin olive oil

1 large onion, coarsely chopped

1 large bell pepper, coarsely chopped

3 large celery stalks, coarsely chopped

4 large button mushrooms, thinly sliced

2 large carrots, coarsely chopped

3 large cloves of garlic, finely chopped

1-32 oz. can of diced tomatoes, in their juice

1 medium-sized Cubanelle pepper, finely chopped

8 cups chicken stock, low sodium

2 tablespoons s.a.l.t.sisters Tex-Mex Rub

1 cup corn kernels, fresh or frozen

3 oz.  black olives, chopped

Juice of one lemon juice

½ cup cilantro, chopped

4 cups cooked chicken, coarsely chopped

Sea salt, to taste

Black pepper, freshly ground, to taste

Sour cream

Cheddar cheese, shredded

Heat the olive oil in a large, heavy-bottomed stockpot over medium heat.  Add onion, bell pepper, celery, mushrooms, carrots and a pinch of sea salt.  Let the vegetables sweat until they begin to soften, approximately 8 minutes,  stirring occasionally.  Add garlic; continue cooking for 2 more minutes.

Add the diced tomatoes and deglaze the pan.  Add the pepper, chicken stock and Tex-Mex rub.  Increase the heat to high and bring to a simmer.  Once simmering, reduce heat to low, cover and cook until the vegetables are fork-tender, approximately 20 minutes.  Remove from heat and add the corn, black olives, lemon juice, cilantro and chicken. Taste for seasoning; add sea salt and pepper, if needed.  Serve with sour cream, cheddar cheese and extra cilantro leaves.  Serves 8-10

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Super Bowl Chili

Well the Super Bowl is almost here and it is time to start planning for the big day.  One of my favorite recipes is an easy crockpot chili.  This recipe serves a big crowd and does not take a lot of time.  Enjoy!

Crockpot Chili

Serves 13 (makes 7 quarts)

2 lbs ground beef (ground turkey will also work)

3 Tbsp of Tex-Mex Rub

2 - 28 oz cans tomatoes, crushed peeled

2 - 28 oz cans tomatoes, diced

2 -  8 oz  cans kidney beans, drained

2/3 cup honey

1 medium onion, chopped

1 large green pepper, chopped

1.  Brown ground beef and drain.

2.  Put all ingredients in crockpot and stir well.

3.  Cook on low for 8 to 10 hours, or high for 4 to 6 hours. 

4.  Enjoy

Our family enjoys serving this chili with sour cream, cheese and Fritos.