OK, so it's been hot out and I haven't been cooking or baking much. So, what do I do? I make soup.Yeah!
Well, actually, I have about 80 billion yellow beans growing in my garden and I wasn't sure what to do with them all, so it made sense to start making stuff to put them in, since steaming them and having them as a side dish is going to get boring really soon.
Throughout this series, I've made all kinds of soups: Thai, Indian, Italian...Mexican is just another ethnic cuisine that lends itself well to using up chicken carcasses (I just found another carcass in my freezer tonight, actually...What's next?) To be honest, I'm getting a bit souped-out, so I needed to be particularly creative this time.
And so the Mexican Chicken Soup was born last night just in time for dinner (for which I had no appetite when it came to eating it...damned these pills I take!).
This soup is so healthy it will make you sick!
Mexican Chicken Soup4 - 6 cups chicken stock (I made homemade, of course, using this method)
1L home-canned tomatoes
2 tbsp chili powder
1 tsp cumin
1 tsp coriander
1 chipotle pepper in adobo sauce, chopped
1 onion, diced
1 carrot chopped
a whole bunch of yellow beans, chopped
1 can black beans, rinsed & drained
1/2 cup barley
1 bunch cilantro chopped
a few squeezes of lime juice
Bring stock, tomatoes, spices, onion, chipotle & carrots to boil. Add barley & simmer until nearly done. Add yellow beans. Add black beans. Season to your taste - you might like way more heat than I do. When veggies are tender and the barley is done, add cilantro & lime. Serve.This was really good, but like I said, I had no appetite once I sat down to eat. It's weird how that works for me. But, I have lots of leftovers, and I portioned most of them out in individual servings to freeze so I can enjoy this later on.
