Sunday, February 8, 2009

Spicy Chicken and Rice Soup

I have a sinus infection today which is making my head feel like it's about to explode, so that combined with the cool, cloudy weather we're having made me want some soup. When I'm sick I usually make tortilla soup but I wanted to use up some frozen veggies I had left over from the summer and some rice I have on hand. So here we go...

1 lb chicken
chicken bouillon
adobo paste
chipotle powder
black pepper
garlic powder
onion powder
chili powder
2-5 garlic cloves minced (we like a lot of garlic)
1 onion chopped
frozen veggies (I used bell pepper, onion, zucchini, yellow squash and corn; use what you have on hand)
1 cup uncooked rice

In a large pot bring approx 8 cups of water to a boil and add chicken, bouillon and adobo (I just followed the instructions for the proper amount each of bouillon and adobo to be added to that amount of water). Once chicken is cooked, remove and either shred or dice returning to broth.

Once cooked chicken is added back to broth, add about a tablespoon each of oregano, garlic powder, onion powder, and chili powder. Add about a teaspoon each of chipotle powder and black pepper. Also add garlic and onion, other veggies, and rice. Bring to a boil, reduce heat and simmer for 20 minutes or until rice is cooked.

Serve with jalapeno cornbread. For this I just use a box of Jiffy cornbread mix, add a half cup of frozen corn and 1 diced jalapeno and cook according to directions.

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