Original Tried & True Recipe.
Well, I didn't get my 24'' of snow like I'd hoped for today, but we still got enough that I didn't feel like going out shopping for groceries (especially after I'd waited in line in 3 different places the night before the snow storm, no thanks!). I had thought I would make some kind of chicken soup, but I really didn't know what kind, so I just winged it and ended up with something that I really liked!
I let my chicken stock set over night in order to skim the fat. If you're in a pinch, you can just skim the fat from the surface for 30 minutes and then continue with the rest of the recipe, and remove the fat from the soup the next day.
Cost: Approximately $2.93 per serving* (This price doesn't include dried herbs, oil, and other common pantry items.)
Skill Level: Easy
Time to Make: 1 hour 20 minutes (60 minutes inactive)
2 bone-in, skin-on chicken breasts
4 bone-in, skin-on chicken thighs
Salt and pepper to taste
1 medium onion
2 red bell peppers
1 14.5-ounce can fire roasted diced tomatoes
1 4.5-ounce can green chilies
1 16-ounce jar salsa verde (optional; you can totally omit this!)
1 14-5-ounce can of pinto beans (or black beans)
Cayenne powder, chili powder, and cumin to taste
Tortilla chips, chives, or cilantro for garnish (all optional)
Salt and pepper to taste
Prep Ingredients: Season the chicken with salt and pepper. Dice the red bell pepper and the jalapeño and keep together. Thinly slice the onion into rounds. Drain and rinse the beans.
Start the Soup: Heat olive oil over medium high in a large soup pot and add the chicken breasts and thighs and cook until the skin begins to brown. Add enough water to cover the chicken and bring to a boil. Reduce heat to low and cook for 30 minutes to 1 hour or until the chicken is completely cooked through. While the chicken is cooking, use a fat skimmer to remove fat that comes to the top. Remove the chicken from the pot into a large bowl and keep by an open window to cool down a bit. Once the chicken is cool enough to handle, shred the meat with two forks. Discard the skin and bones.
Cook the Veggies: Heat a touch of olive oil in a skillet over medium high until very hot. Add the onion and cook for 7-8 minutes, stirring constantly, until well softened and beginning to char around the edges. Add the red bell pepper and the jalapeño and cook for an additional 10 minutes, stirring constantly. Transfer the cooked vegetables to the pot of chicken stock. Add the fire roasted diced tomatoes, green chilies, salsa verde if using, the shredded chicken, and the drained beans. Bring to a boil and then reduce heat. Season to taste with a bit of salt, pepper, cayenne powder, chili powder, and cumin. Cook for an additional 30 minutes to allow the flavors to meld.
To Serve: Divide soup between bowls. Garnish with chives, cilantro, and/or some broken tortilla chips. Enjoy!
Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!