Ingredients Jump to Instructions ↓

  1. 6 leftover grilled chicken legs and thighs (remove skin and bones)

  2. 6 chicken legs and thighs poached with

  3. 4 cloves of garlic and 2 bay leaves and hickory salt (let cool, remove skin and bones)

  4. broth leftover and strained after poaching chicken

  5. red onion , chopped

  6. green pepper , chopped (any colors would be good)

  7. 4 cloves roasted garlic

  8. 1 can diced tomatoes , italian seasoned

  9. 1 can fiesta corn

  10. 1 can black beans

  11. 1 small can green chiles

  12. a palm full cumin

  13. a palm full chili powder

  14. chicken bouillon cubes , I used 5-6

  15. a few shakes of cayenne and a few shakes of Cholula hot sauce , or your favorite

  16. fresh ground Hickory sea salt and pepper

  17. (reheating this 2 days later I added about a cup of rice to it in the slow cooker)

  18. corn tortillas cut into strips and fried in oil or warmed up in the microwave and then torn into pieces or FRITOS

Instructions Jump to Ingredients ↑

  1. Prepare your chicken, boiling, deboning, shredding...

  2. saute onion, green pepper, whatever fresh veggies you choose add broth to veggies and start putting in canned goods: tomatoes, corn, beans, green chiles add seasonings, cumin, chili powder, bouillon, cayenne, hot sauce bring to a boil, add chicken, then down to a simmer fresh ground Hickory sea salt and fresh ground black pepper simmer simmer simmer...that only makes it better put whatever tortillas or chips you want in the bottom of your bowl then layer the soup on, shredded cheese, sour cream, chopped fresh tomatoes and some green onions are good on this (duh, lol) to make hotter put some of your favorite hot sauce on top and extra chips never hurt. :)


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