Friday, December 12, 2014

Anna's Chicken Taco Soup

 
6 chicken legs, boiled and cubed
3 cups water

2 Tablespoons extra virgin olive oil
1 yellow onion, chopped
1 green pepper, chopped
2 stalks celery, diced
2 cloves garlic, diced
1 can corn
1 can navy beans
1 can tomato sauce
1 quart tomatoes
1 can green chilies

1 teaspoon cilantro
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon Himalayan Pink Salt
1 teaspoon red pepper flakes

1 cup shredded cheddar cheese

In a medium pot, add chicken legs and water.  Boil lightly for 1 hour. 




In a stock pot, add olive oil.

Add onion and sauté for 1 minute.  Add green pepper and sauté for 1 minute, Add garlic and sauté for 1 minute.  Add celery and sauté for 1 minute. 


 
Add the corn, navy beans, tomato sauce, tomatoes, chilies, cilantro, chili powder, paprika, salt, and red pepper flakes. Mix well and cover.  Cook on low until the chicken is done.

When chicken is cooked, remove it from the water and let cool.  Remove the meat from the bones.  Dice the chicken and add to the soup.  Allow to warm the chicken for 10 minutes.

Serve with shredded cheese on top.

Serves 4