CHICKEN MEXICALI SOUP RECIPE

Chicken Mexicali Soup Recipe image

Provided by á-165648

Number Of Ingredients 21

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1/2 tsp veg. oil
3/4 tsp chicken base
6 oz. chicken breast, skinless, diced
3 Tbs. bacon, finely diced
1/2 Tbs. veg oil
1/2 cup diced onion
1/4 tst minced garlic
3 cups water, hot
5 tst chicken base
1/2 cup black beans, canned, undrained
1/4 cup red peppers, roasted, canned, petit diced
1/4 cup picante sauce, mild
3/4 cup tomatoes, canned, diced with juice
2 Tbs. green chilis, canned, diced
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp hot pepper sauce
1/8 tsp black pepper
2 Tbs water
1 Tbs cornstarch
1 1/2 corn tortillas, julienne cut

Steps:

1. In a large bowl, combine chicken base and oil. Mix until well blended. Add chicken and toss until evenly coated. Set aside. 2. In sauce pot, saute bacon until crisp. 3. Add oil and heat. Add seasoned chicken, onions, and garlic. Sauted until evenly browned. 4. Add water, chicken based, beans, peppers, picante sauce, tomatoes, chili peppers, cumin, chili powder, black pepper and hot sauce. Heat to boiling, then reduce heat. Gently boil for 12-15 minutes. 5. In a small bowl, blend water and cornstarch until smooth. 6. Gradually pour the slurry into the boiling soup, stirring occasionally. Heat to boiling, stirring frequently. 7. Add tortillas. Return to gentle boild for 2 minutes, stirring occasionally.