A favorite of mine for a hearty soup any time of year.
In large stew pot, caramelize carrots and onions to melted butter. When ready add celery until sweated (opaque). Slowly add chicken broth and bring to a boil. Add quartered fresh chicken and bring to slow boil. Add: bay leaves, oregano, chili powder, salt, garlic, chipotle in adobo, dried oregano, a couple sprigs of cilantro. Cook until meat is falling from the bone. About 2 hours maybe. When done strain all ingredients and transfer broth to another stew pot. Pull the meat from the chick in chunks and add to new stock less bones, skin, and fat. Discard remains.
In the new skillet add and final boiling stock, black beans in sauce, olive oil, chopped tomatoes. Reduce stock a bit to concentrate flavors. Add chicken breast chopped and stop cooking when chicken breast meat is completely cooked.
Serve in a large bowl topped with chopped avocado, a tbs of sour cream, chopped green onions and cilantro leaves. Place a lime wedge on the edge of the bowl.
Serve with cold Mexican beer with lime wedges.
Taste as you go to taste the herbs and spices where you like them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (634g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 811 | ||
Calories from Fat: 532 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.1g | 79 % | |
Saturated Fat 20.4g | 102 % | |
Monounsaturated Fat 23.1g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 259.2mg | 80 % | |
Sodium 1229.5mg | 42 % | |
Potassium 853.7mg | 22 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 4.8g | ||
Protein 61.5g | 88 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 811
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