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Texas Three Bean Chicken Soup

I love having a pot of soup in the fridge, its a meal or snack that is rich and flavorful but low in fat and calories. This spicy soup is easy to whip up and does not need all day to cook like a regular beef chilli. Everyone loves the southwest flavors that remind me of my years in Texas. I like the fragrance of the tequila that I use to deglaze the bottom of the pan, but if you are out of Jose Cuervo beer would be a perfect substitute. Serve the soup with a slice of corn bread and you will have a complete meal.

2 lbs boneless skinless chicken breast cubed

Olive oil

Salt & Pepper

3 large onions, chopped

Garnish each with crushed tortilla chips, grated cheese, cilantro, and a squeeze of lime juice

1 jalapeño

3 ribs of celery, chopped

2 shots of tequila (I use Jose Cuervo)

6 cloves of garlic diced

Small bunch of cilantro, chopped

1 – 4oz can of green chili’s

2 tsp cumin

1 tsp oregano

Pinch of chipotle chili powder

1 – 15oz can white beans

1 – 15oz can red kidney beans

1.5 cups of fresh green beans cut into small pieces

32 oz chicken broth

2 tbsp tomato paste (I like the kind in the tube)

1 – 11oz can corn

Fresh cilantro
Grated cheddar cheese
Lime juice
Crumbled tortilla chips

Start by heating a pot with a drizzle of olive oil in it. Spice the chicken chunks with lots of salt and pepper, if you have a season salt you like you can use that in place of plain salt. Add the chicken in batches to the hot pan; cook until cooked through and the chicken develop a little golden crust on the edges. Set aside cooked chicken.

Remove the ribs and seeds from the jalapeño and dice small. Next add the onion, jalapeño, and celery to the hot pan. Allow the veggies to cook down for a few minutes and then add the tequila, let the alcohol burn off and use the remaining liquid to scrape all the chicken bits off the bottom of the pan. Next add the can of green chilies, garlic and fresh cilantro. Cook until all the veggies are tender. Then add the dry spices: cumin, oregano, and chipotle chili powder. Return the chicken to the pot.

Drain the canned beans and add them to the pot. Next add the chicken broth, tomato paste, and green beans. Add the drained canned corn about 15 minutes before you are going to serve.

Let soup simmer without the corn for at least one hour.

Garnish each serving with crushed tortilla chips, grated cheese, cilantro, and a squeeze of lime juice. Serve with a margarita or Mexican beer!!