Well yesterday I turned my kitchen over to Kelly to develop a new recipe for us. We'll call it Kelly Lute's Mexican Minestrone. Nice catchy name for one very delicious and nutricious soup. Let me say that all of the ingredients except ONE were left over from Sunday evenings Braised Chicken Taco feed with Sue and Dave. Here goes, give it a try and let me know what changes you made and how it came out.
2 whole 1/2 chicken breasts or 6 thighs
1 Qt chicken stock
6 Dried California/New Mexico Chilis, roast and cut up remove stems.
1 lg. canned plum tomatoes chopped coarsely
2 medium fresh tomatioes coarsly chopped
4 cloves fresh garlic crushed
1 can (2 cups dry) black beans
2 corn tortillas, julienned wide
2 large white onions coarsely chopped
2 Teaspoons smoked paprika
1 Teaspoon lemon juice
8 small radishes, thinly sliced
1/4 head red/black cabbage coarsely chopped
OPTIONAL: 1 Teaspoon red pepper flakes
4 Tablespoons chopped fresh corriander (cilantro)
4 Tablespoons grated monterey jack or cheddar cheese.
Soak beans overnight or cook til just done (3 hours)
Chop the chicken into 1 1/2" pieces, fold into smoked paparika and saute in olive oil til just done.
Combine all the rest of the ingredients except the CILANTRO in a large pot. Simmer 1 1/2 - 2 hrs.
Serve in large bowls and cover with tablespoon of cilantro and a tablespoon of the grated cheese.
Easy filling meal for 4 - 6. Serve with slices of fresh bread and butter for dipping.
Did you know in the middle ages the word "SOUP" was the piece of bread to be dipped in the porridge of the day.
Have fun! Be healthy!
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