Katey's Kitchen

1 lb ground beef

1 cup onion, chopped

2 garlic cloves, chopped

30 oz chunky spaghetti sauce (I use one that has mushrooms and green peppers)

10 oz beef broth

2 cups water

1 tsp sugar

1 tsp salt

1/2 tsp ground pepper

1 (10 oz) can RoTel diced tomatoes and green chilies

1 can each, corn, green beans, carrots, peas – drained

4 – 5 medium size potatoes, cubed

~Cook hamburger in onion and garlic.

~Drain and set aside

~In large soup/stock pot – add remaining ingredients

~Add hamburger

~Allow to cook for several hours until potatoes are fork tender

2 whole chickens

2 diced tomatoes

1 large onion, diced

2 qts water

2 tsp salt

1/4 tsp pepper

3/4 c smooth peanut butter

1 – 2 tsp Kitchen Bouquet

Cornstarch (to thicken)

Steamed Rice

Toppings:

Chopped tomatoes

Chopped green peppers

Chopped green onions

Raisins

Chunk pineapple

Coconut

Spanish Peanuts

Bananas (sliced)

~In large pot boil together chickens, diced tomatoes, onion, water, salt and pepper.

~Remove chicken from liqiud and de-bone.  Cut into bite-size pieces

~Return chicken to liquid

~Add peanut butter and Kitchen Bouquet (to bring to desired color).  Add cornstarch to thicken to desired consistency.

~Allow to cook for 1 – 2 hours

Serve over warm rice along with toppings on the side.

(“Soup” can be prepared a day ahead and placed in sealed container in refrigerator.  When ready to serve, place in crock pot set on low and heat thoroughly before serving)

Thanks to Betty Hall!

4 cups chicken stock

1.5 – 2 lb chicken (can be either chicken tenders or boneless skinless chicken breasts)

1 bay leaf

1 Tbl extra-virgin olive oil

4 slices thick, smoky center cut bacon – cooked & chopped (can substitute with regular bacon)

1 onion, finely chopped

4 cloves garlic, chopped

2 chipotles in adobo sauce, chopped, plus 2 tablespoons sauce ( I have had the most luck finding these at WalMart in the “Mexican” area – they are in a small can – to keep the heat out of the soup, remove the seeds prior to chopping!)

1 (28oz) can crushed fire roasted tomatoes

1 (14.5oz) can black beans

1 package “Mexican/Southwestern” style frozen corn

Salt

Corn tortilla chips

Corn tortillas

Mozzarella or Monterey Jack cheese (shredded)

1 lime, cut into wedges

1/2 red onion chopped

 

~Bring broth to a simmer, add chicken and bay leaf, poach 6 – 7 minutes. 

~Remove bay leaf and chicken from both, allow to cool, then cut chicken into bite size pieces.  Discard bay leaf. 

~While chicken poaches, heat olive oil in a medium soup/stock pot over medium heat.   Add bacon and cook until crisp.  Remove bacon and set aside. 

~Drain off excess fat, leaving 2 – 3 tablespoons in the pot 

~Add onions and garlic to the pot and cook 5 minutes

~Stir in chipotles and tomatoes.  Add chicken pieces, black beans & package of mexican/southwestern style corn. 

~Pass stock through a strainer into bowl, then pour stock into soup mixture.  Cook 30 – 45 minutes

~Take corn tortillas, slice into strips, place on baking sheet and cook in 350 oven for 10 – 15 minutes or until golden brown and crispy.

 

~To plate:

Take hand full of corn tortilla chips and break into pieces, placing in bottom of bowl.

Pour soup over the chips

Top with cheese, onions, lime juice, and tortilla strips

Adapted from Rahael Ray