I haven't rolled out a non-dairy recipe in a quite a while! A couple of nights ago, I was really wanting to make a soup. I make meat dishes and grill stuff all the time but I've never really concocted my own soup from scratch before...and I love a challenge!
So I looked at various chicken and shredded chicken soup recipes online, first to see if there was something I could just follow existing directions on. Some were interesting but not all of the ingredients worked for me. So I narrowed my interests to two recipes and decided to combine them, plus some other ingredients I'd end up improvising. The result was a spicy "TexMex" (a blend of Texan and Mexican influences) soup with lots of white meat chicken chunks, served over yummy white rice that adds a nice texture and makes it more filling.
Allen's Texmex Spicy Chicken Soup
Note: If you like your soup really spicy, feel free to use medium to hot salsa. If you need to make it milder for yourself or your kids, feel free to use 1/4 jar of the mild salsa and diced tomatoes without the green chilies. Or just use regular tomato paste instead of diced tomatoes with green chilies.
- 4 large chicken breasts, cut in halves or 8 smaller chicken breasts
- 1 10.5 ounce can diced tomatoes with green chilies
- 1/2 jar of mild salsa
- One 10 ounce can of beef broth
- organic chicken broth (about 1 cup or to taste)
- Vanilla-flavored Silk soymilk (3 tablespoons or to taste)
- 5 cups water
- 2 cups long-grain white rice
- Wash and prepare chicken breasts (cut in half if they are large).
- Lightly salt on each side of chicken breasts and add pepper on one side only
- Brown the chicken breasts in a skillet with no oil. Do NOT cook all the way through (it will make the meat too tough)
- Once the chicken is browned on both sides, remove from the skillet to a cutting board. Slice into thin strips with a knife.
Note: I grilled the strips with my large George Foreman grill but you could also cook them in the oven in a glass casserole dish with a little bit of water on the bottom and covered with aluminum foil at about 350 for 10 minutes (check them at about 5 minutes to see if the meat has gone from pink in the center to white; if ready at 5 minutes, remove from oven, DO NOT OVERCOOK!)
- Once meat is cooked through and tender, cut into 1/2 inch to 1 inch cubes and set aside, cover chicken in aluminum foil)
- In a large saucepot, add beef broth at high heat
- Add the diced tomatoes with green chilies and stir into beef broth
- Add the mild salsa and stir into soup mixture
- Add Vanilla-flavored Silk soymilk and stir into soup mixture
- Add organic chicken broth and stir into soup mixture
- Add 1 cup water and stir into soup mixture
- Add chicken chunks and stir into soup mixture
- Bring to a boil then turn off heat
- In a large cooking pot, put in 4 cups of water and bring to a boil on high heat
- Add 2 cups of long-grain white rice and reduce heat to low
- Simmer for 15 minutes. DO NOT STIR RICE.
- Turn off heat, stir rice.
- Serve soup over rice. Easily serves 4 - 6.