This soup is pretty good but I am still trying to decide what else it needs! So, I would use this as the base and go from there! Let me know if you add anything else to kick it up a notch as Emeril would say! I use the slow cooker for this soup! Curtis said the chicken was very moist and I think he would have just ate the chicken without the liquid!
Crockpot Recipe for Tequila Chicken Soup
1 small onion, cut into 8 wedges ( I cut mine a little smaller)
1 cup frozen corn, thawed
1 can (14.5 ounces) diced tomatoes with mild green chilies, undrained (Rotel-mild)
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro, plus additional for garnish
1 whole fryer chicken (about 3.5 pounds), cut into quarters
2 cups chicken broth (which is a big can such as Swanson not the Campbell size)
3 tablespoons tequila
1/4 cup sour cream
1 teaspoon of cumin
1. Spread onions on bottom of 5-6 quart crock pot
slow cooker. Add corn, tomatoes, garlic and 2 tablespoons cilantro. Mix well to combine. Place chicken on top of tomato mixture.
2. Combine broth and tequila in medium bowl. Pour over chicken and tomato mixture. Cover; cook on low to 8-10 hours.
3. Transfer chicken to cutting board. Remove skin and bones. Pull meat apart with 2 forks into bite-size pieces. Return chicken to crock pot and stir.
4. Serve with dollop of sour cream and garnish with cilantro. I personally add a good bit of cilantro to give the soup more flavor
Makes 2 to 4 servings.
Enjoy! Melissa
1 can (14.5 ounces) diced tomatoes with mild green chilies, undrained (Rotel-mild)
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro, plus additional for garnish
1 whole fryer chicken (about 3.5 pounds), cut into quarters
2 cups chicken broth (which is a big can such as Swanson not the Campbell size)
3 tablespoons tequila
1/4 cup sour cream
1 teaspoon of cumin
1. Spread onions on bottom of 5-6 quart crock pot
slow cooker. Add corn, tomatoes, garlic and 2 tablespoons cilantro. Mix well to combine. Place chicken on top of tomato mixture.
2. Combine broth and tequila in medium bowl. Pour over chicken and tomato mixture. Cover; cook on low to 8-10 hours.
3. Transfer chicken to cutting board. Remove skin and bones. Pull meat apart with 2 forks into bite-size pieces. Return chicken to crock pot and stir.
4. Serve with dollop of sour cream and garnish with cilantro. I personally add a good bit of cilantro to give the soup more flavor
Makes 2 to 4 servings.
Enjoy! Melissa
No comments:
Post a Comment