A really easy but delicious soup to warm the soul!
6 boneless, skinless chicken breasts tenders
Salt and pepper
16oz. Rojo Salsa Medium
2 teaspoons chili powder
1 teaspoon garlic powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoon kosher salt, or to taste
Ground pepper, to taste
2 teaspoons tomato paste (eyeball it – I use the tomato paste in a tube)
2 (32-ounce) boxes chicken broth or stock
1 cup canned corn (optional)
To prepare the chicken:
Mix chicken in lime juice and olive oil and sprinkle liberally with chili powder, garlic powder and cumin. Season with salt and pepper. Place chicken breasts on foil-lined baking sheet. Place in 400 degree oven for about 12 to 15 minutes turning until done.
To prepare the soup:
In a large dutch oven over medium high heat, add Salsa. Add the tomato paste and mix into the Salsa. Add stock and bring up to a boil. Meanwhile shred the chicken into the soup. Reduce the heat to simmer and add the corn. Taste for seasonings and adjust if necessary. Cover and allow simmer for 30 minutes.
Serve soup in large bowls with recommended toppings. Enjoy!
Nothing goes better with collard greens than a pot of southern black-eyed peas.
The black-eyed pea, also known as the cow pea, is thought to have originated in North Africa, where it has been eaten for centuries. It may have been introduced into India as long as 3,000 years ago, and was also a staple of Greek and Roman diets. The peas were probably introduced to the New World by Spanish explorers and African slaves, and have become a common food in the southern United States, where they are available dried, fresh, canned, and frozen. The flavorful peas are used to make soups, salads, fritters, and casseroles; they can also be puréed; or sprouted (courtesy of About.com)
1 medium white onion, chopped
3 cloves of garlic, chopped
2 (16 oz) bags of dry frozen eyed peas
Smoked Turkey Wing or leg
6-8 cups of chicken broth (or enough to cover the beans)
Red pepper flakes, black pepper (optional)
Chop onions & garlic.
In a large pot, add in 2 Tablespoons of olive oil and saute the onions and garlic until tender.
Add in the turkey wing, black eye peas, & chicken broth
Cover and bring to a boil. Reduce heat and simmer for 1 hour or until black-eyed peas are tender.
Add red pepper flakes or cayenne pepper if desired.