Hi folks, for those of you who don't know me, my name is Jamie. I am Deb's husband, also known as the "sous chef", "daddy-chop", "chief bottle-washer" and "photographer" who takes all the pictures of my "oh so lovely" wife's wonderful cooking creations. I just wanted to mention that I personally love this home-made recipe of "Mexican Chicken Soup". When I was shooting the picture above, I moved it just a little and a single drop of the soup spilled on the table. So I reached down and dapped it up with the tip of my finger and tasted it. MAN, I couldn't wait to polish it off after I got a good shot of it for this blog. So take my advice and try this one out for sure. It's got "Jamie's 4-star seal of approval" and reccomendation.
Ingredients:
1 teaspoon canola oil
1 cup diced onions
1 cup diced bell pepper
1 medium jalapeno pepper, seeded and minced
2 garlic cloves, minced
3 cups chicken broth
1 1/2 cups canned diced tomatoes
10 ounces cooked chicken breast, cut into chunks
1 bay leaf
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried thyme leaves
Hot pepper sauce to taste
Chips (tortilla, Doritos, Fritos, etc.)
1/2 cup shredded cheese
1 Avocado, diced
Directions:
In medium saucepan heat oil; add onions, red pepper, jalapeno pepper and garlic. Cook over medium high heat, stirring frequently until tender.
Add broth and tomatoes to vegetable mixture and bring to a boil. Add chicken, bay leaf, marjoram and thyme; cook and stir frequently for about 5 minutes until heated through. Remove and discard bay leaf.
Just before serving top with chips, cheese and avocado.