During the summer, Florida is normally so hot you can hardly walk outside without breaking a sweat. I am a native Floridian, so that kind of weather hardly phases me. What’s not normal is 32′ weather causing me to wear closed-toed shoes instead of my beloved flip flops. I must say I find this brisk cold weather refreshing but NO FLIP FLOPS? Come on!
Since the cold weather will be around a bit longer and DanielBoy, my husband, is still in recovering from mouth surgery, I will capitalize on the situation… Soup for supper again tonight! Daniel, being from Texas (where everything is BIGGER – so they say) I figured I would bring a little hometown Tex-Mex into the the house and I will make it big! If you follow my blog, you know he’s not much of a soup guy but with his Texas border influence, he loves Mexican food, and so this might just hit the spot! I’ll let you know!
So that you might try it, here is the recipe:
Tex-Mex Chicken Chili Soup
Ingredients
3 tablespoons olive oil
1 pack of boneless chicken, cut into small cubes
1 red and green pepper, diced
2 garlic, minced
1 pack of chili seasoning
1 small onion, diced
1/2 cup uncooked white rice
2 boxes of chicken stock
1 can of black beans
to serve
fresh chopped cilantro
shredded sharp cheddar cheese
sour cream
tortilla chips
Instructions:
In large pot heat 1 table spoon of oil over medium, heat – for flavorful chicken use poultry seasoning and cook until all sides are browned. Removed and set aside
Add 2 tablespoons of oil to pot over medium heat, sauté onion, pepper, garlic all together for 4 minutes. Remove and set aside
Add 2 boxes of chicken stock to pot
Add 1/2 cup of rice
1/2 of chili pack (eye ball it)
Mix in all remaining ingredients including chicken
Simmering 30 minutes, stir and add salt & pepper to taste
Serve topped with cilantro, shredded cheese, sour cream and tortilla chips
Enjoy the taste of Texas in your home!
