Okay, I know, blog post really need photos. We devoured the soup so fast I didn't have a chance to take a picture!
I got this recipe from www.recipezaar.com. It was wonderful but I think more of an appetizer or summer soup. It just wasn't hearty enough for the winter. If you decide to make a winter version I would LOVE to know about it!
2T EVOO
1 onion chopped
Garlic to taste
1 Carton Chicken Broth (4 cups)
1 Rotisserie Chicken, meat removed from the bones
2 Roma tomatoes, chopped
1/4c rough chopped cilantro
juice from one lime
Mix in a bowl and set aside
Saute onion and garlic in oil for 3-5 minutes then add chicken broth. Bring to a boil and add chicken. Simmer partially covered for 20 minutes.
Just before serving add the tomato and cilantro mix, stir and serve immediately.
The lime and cilantro are incredible with bright flavors. This would be a perfect appetizer to a Mexican fiesta or served in the summer with grilled veggies and crusty bread!
This sounds divine. If you want to make the chicken yourself, you can do it in a crockpot. Rub it down with herbs, place breast side down in the crockpot on top of one chopped onion, cook for ten hours. Pick the bird, put the carcass, fat, etc back in the crockpot with 6-8 cups water. You'll have 7-8 cups cooked chicken and about 10 cups chicken broth, for about $5. Cheap food rocks.
ReplyDeleteJesse, that's for the broth tip! We use a ton of broth around here and I have been trying to figure out how to make economical.
ReplyDeleteWe have figured out that to sustain us through the fall and winter we will have to make broth throughout the summer when we don't consume as much.