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Receta Cumin Chicken Soup
by Farrell May Podgorsek

Cumin Chicken Soup

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.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • Bones, juices and leftovers from Cumin Chickens
  • 2 medium onions, one diced and one cut in half
  • 1 stalk celery, diced
  • water
  • 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
  • Salas

Direcciones

  1. 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.
  2. 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.