moving forward

My Mexican chicken chili soup!

Wish I could share the actual recipe, but I sort of made this one up as I went along, lol.

Season and dice up 8 chicken thighs and hard sear in a pot, don’t cook all the way through, remove and drain in a paper towel. I seasoned with several seasonings, chili powder, cayenne, smoked paprika and salt and pepper and a few others.

Diced poblano, jalapeño, white onion and minced garlic. Sauté in the same pot you cooked the chicken. Deglaze the bottom of the pot with a little water or stock. Cook until soft, ensuring you season each layer.

Add in two cans of diced tomatoes and two cans of beans, don’t drain for a thicker soup.

Add back in the chicken and bring to a boil, then reduce to a simmer. Cover and let simmer for 1-2 hours.

I served with toasted/seasoned low carb tortilla that I lightly seasoned, fresh parsley/cilantro and shredded cheese.

13 thoughts on “My Mexican chicken chili soup!”

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