I created this warming soup from the leftovers of the wonderful Cumin Roasted Chicken. The aromas of cumin, oregano and chicken promise a flavorful dinner. Use one or more jalapeno pepper, depending upon your preference and the heat of the peppers. I finished the soup with diced avocado and homemade green salsa and served it over a small mound of rice. It held beautifully in the refrigerator and would make an excellent Sunday supper or dinner for a crowd.
- Bones, juices and leftovers from Cumin Chickens
- 2 medium onions, one diced and one cut in half
- 1 stalk celery, diced
- 1 carrot, diced
- 1 cup corn - frozen or canned
- 1 small can diced tomatoes
- 1 or 2 jalapeno peppers, sliced into rings or cut in half
- Cooked mexican rice
- Diced avocado
- Take the bones from one or more Cumin Chickens, along with the drippings and place them in a soup pot or large saucepan, or a Dutch oven. Add enough water to just barely cover the bones. Bring to a boil over high heat. Add halved onion and celery. Reduce heat and maintain a simmer for about 2 to 3 hours. Strain broth and return it to the soup pot. Add the diced onion, carrot, corn, tomatoes, jalapenos and any leftover chicken pieces and return to a very gentle simmer. Simmer for about 30 minutes or until carrots are soft.
- To serve, place about 1/4 cup or so of the rice on the bottom of the soup bowl. Ladle soup over the top. Garnish with a spoonful of avocado and a spoonful of salsa.
|Amount Per Recipe||%DV|
|Recipe Size 794g|
|Calories from Fat 148||33%|
|Total Fat 16.52g||21%|
|Saturated Fat 2.47g||10%|
|Trans Fat 0.0g|
|Total Carbs 74.8g||20%|
|Dietary Fiber 17.5g||58%|