I don’t usually make hot food in the summer, unless it’s on a bbq. But I had some tomatoes that needed to be used and some chicken breasts to cook. I thought I would make chicken and rice with a tomato stew, but it quickly turned into a beautiful soup. I threw in onions, carrots, mushrooms and some Mexican spices, along with the juice a lemon in for good measure. It was easy and fun to make. I love to let my instinct’s go and see where they take me. I would add cilantro at the end but when I made this I didn’t have any. But I will for the next batch!
- 4 Chicken breasts, skin on, bone in
- 1 Medium onion, chopped
- 2 Carrots, peeled and sliced into rounds
- ½ Container of button mushrooms (more if you like mushrooms), sliced
- 1 Potato chopped into squares
- 6 Large vine ripe tomatoes, roughly chopped
- 4 Cups homemade chicken stock
- 1 Lemon, juiced
- 1 Tbsp Olive oil, more if needed
- 1 Tsp chile powder
- 1 Tsp cumin
- 1 Tsp taco seasoning
- 1 Tsp Extra Bits from House of Zeta Hot Sauce
- Salt & pepper
- Cilnatro chopped for garnish
- Add a tablespoon of olive oil to a dutch oven on medium heat
- Dry off the chicken breasts and season with salt and pepper
- Place chicken skin side down for about 8-10 minutes
- Flip chicken over and turn down heat a little and cover with a lid.
- Cook till done.
- Set aside to cool
- Add onion on medium heat.
- Cook for a minute or two
- Add mushrooms and cook for 3-5 minutes
- Add potato, cook for 5 minutes
- Next add carrots and cook for 5 minutes
- Add chile powder, cumin, taco seasoning and Extra Bits
- Add tomatoes and cook down on a low heat till they make a sauce
- If you like a spicy soup add more Extra Bits after tomatoes
- While that is cooking shred chicken breasts.
- When tomatoes have made a sauce add chicken stock, chicken and lemon juice
- Bring to a quick boil and then simmer for about 10 minutes till potatoes are fully cooked.
- Serve with brown rice at the bottom of bowls
- Garnish with cilantro
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