Wednesday, November 8, 2017

Mexican style chicken thigh soup




This recipe is frugal and feeds a large family with ease. Chicken thighs are pretty inexpensive and around here go on sale often. You can also use chicken breast. You can adjust the spice level by adding or taking away the amount of chili you add.
Its hard to mess this one up and it is easily adjusted to feed more or less. 




Chicken Thigh Soup

2 tablespoons oil
5.medium tomatoes, diced                      or you can use one can of Rotel or tomatoes and green
1 jalapeno diced                                            chilies in place of the tomatoes and Jalapenos  
1 lg. onion diced
2 cloves garlic minced
1 tablespoon salt
8 chicken thighs (you can sneak an extra on or two in if you need too)
1 5.75 oz jar Green olives with pimientos including juice
2 8 oz jars tomato sauce
1 12oz can of Coke
3 lg. potatoes ,skin on, washed and cubed
Water (enoigh to cover chicken and potatoes by about 1 inch)         or you can use chicken broth in 
2 chicken bullion cubes                                                                    place of the water and bullion.



In large pot heat oil and add the tomatoes, onion, jalapeno, garlic and salt. Cook until tomatoes release their juice. Add the rest of the ingredients and cover with water until chicken and potatoes are covered by about one inch. Boil until chicken is thoroughly cooked and potatoes are soft. 
Serve with tortillas, refried beans and Spanish rice. Garnish with shredded lettuce, diced tomato and sour cream.

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