Friday, August 07, 2009

101 Uses for a Roast Chicken #17: Mexican Chicken Soup

OK, so it's been hot out and I haven't been cooking or baking much. So, what do I do? I make soup.


Well, actually, I have about 80 billion yellow beans growing in my garden and I wasn't sure what to do with them all, so it made sense to start making stuff to put them in, since steaming them and having them as a side dish is going to get boring really soon.

Throughout this series, I've made all kinds of soups: Thai, Indian, Italian...Mexican is just another ethnic cuisine that lends itself well to using up chicken carcasses (I just found another carcass in my freezer tonight, actually...What's next?) To be honest, I'm getting a bit souped-out, so I needed to be particularly creative this time.

And so the Mexican Chicken Soup was born last night just in time for dinner (for which I had no appetite when it came to eating it...damned these pills I take!).

This soup is so healthy it will make you sick!

Mexican Chicken Soup

4 - 6 cups chicken stock (I made homemade, of course, using this method)
1L home-canned tomatoes
2 tbsp chili powder
1 tsp cumin
1 tsp coriander
1 chipotle pepper in adobo sauce, chopped
1 onion, diced
1 carrot chopped
a whole bunch of yellow beans, chopped
1 can black beans, rinsed & drained
1/2 cup barley
1 bunch cilantro chopped
a few squeezes of lime juice

Bring stock, tomatoes, spices, onion, chipotle & carrots to boil. Add barley & simmer until nearly done. Add yellow beans. Add black beans. Season to your taste - you might like way more heat than I do. When veggies are tender and the barley is done, add cilantro & lime. Serve.

This was really good, but like I said, I had no appetite once I sat down to eat. It's weird how that works for me. But, I have lots of leftovers, and I portioned most of them out in individual servings to freeze so I can enjoy this later on.


Rosa's Yummy Yums said...

What a deliciously hearty soup! Wonderful!



Captain Karen said...

That sounds like it's right up my alley! Mmmm. I'll be trying this one this winter when the weather is perfect for a spicy hearty soup.

Sadly my beans were ravaged by kittehs so I've managed to gather maybe a handful from my three plants.

Cathy said...

mmmmm - there is just not enough opportunity for soup in the summer. This looks tasty!

A Year on the Grill said...

Oboy, looks great! And I am going to be smoking two whole chickens today I will be making this over the weekend, thanks.

BTW, chili powder and chipotle pepper in adobo sauce (what is adobo sauce). This could be too spicey for my wife. Did you really use a whole pepper?


Donna-FFW said...

I bet this smelled just fabulous while cooking. Ill be looking forward to your review when you feel up to eating it.

Natashya said...

Looks delicious, I love the addition of barley in there.

Finsmom said...

I make a versin of this quite often, and LOVE it! Yours looks great!

Elra said...

Delicious. Sadly I never made it myself, always order this at the restaurant. I am sure the homemade one taste way better.

Palidor said...

Yummmy! I would love to eat a big bowl of that with some crushed tortilla chips on top.

Reeni♥ said...

How delicious this looks! I think I like Mexican flavored soups the best out of any other.

talat said...

#17 already. very creative way to use left-over chicken. Nothing goes to waste. I like that!

Jackie at

Alyse said...

that looks wonderful. Awesome job on the photos though.

Coleen's Recipes said...

This sounds wonderful!! Our day time temperatures are 60-65 right now, so a nice bowl of soup is perfect!!

girlichef said...

Gorgeous!! This sounds seriously tasty...what bummer you couldn't stomach it last night :( Hooray for freezers!


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