Fiesta Chicken Soup

Chicken legs are cooked until tender with celery, carrots, onion, peppers & seasonings. Frozen corn, black beans, tomatoes & rice are added at the end.

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Ingredients:

• 6 or 7 chicken legs (with skin on)
• 5-6 stalks celery, sliced
• 1 1/2 cups sliced carrots
• 1 onion, chopped
• 2 bell peppers (1 red and 1 green), chopped
• 4 bay leaves
• 1 1/2 Tablespoons salt (or to taste)
• 1 Tablespoon black pepper (or to taste)
• 1 1/2 Tablespoon garlic powder
• 1 Tablespoon parsley
• 1 Tablespoon oregano
• 3 heaping Tablespoons chicken base
• 4 packs of chicken flavored MBT (By Wyler's)
• 7 quarts water
• ........
• 2 cups frozen corn
• 1 (15 oz) can black beans (with juice)
• 1 (14.5 oz) can diced tomatoes (with juice)
• 2 cups cooked rice, cooled (white, wild, and/or brown)
• 1 1/2 Tablespoons of cajun seasoning (by Clover Valley) (Add more for a spicier taste)
• 1/2 bunch of finely chopped cilantro
• .....
• Shredded sharp cheddar cheese (optional)

Method

Place the first 14 ingredients in an 8-quart pot or larger and bring to a boil, stirring occasionally. Boil gently, uncovered, until chicken easily flakes from the bone (your amount of water will reduce.) Remove chicken legs, cool, remove all the meat and chop; discard bones. Return chicken to pot. Add remaining 6 ingredients to pot (Except cheese; this is used as an optional garnish) Cook 10 more minutes; remove from heat, taste to see if more salt is needed or Cajun seasoning. Place soup in individual bowls; serve sprinkled with shredded cheese in the center of bowl.

Notes:

Number of servings: 7 1/2 quarts

Submitted By: Jannicelli
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