I baked extra chicken thighs so I could make this today. With that in mind, I sprinkled taco seasoning on them before baking. I wanted a taco flavor for the soup.
Here is how I made it:
Put the thighs in a kettle and cover with water. I added some diced onion. You want to cook this to a boil and then simmer till meat falls off the bone. Drain the chicken - look at that gorgeous stock.
Cut the meat off the bones, discard the skin and dice up the chunks - add to the stock.
This is all I have left of my dehydrated peppers and carrots I did last fall - read about it here: http://dickybirdsnest.blogspot.com/2014/09/dehydrating-vegetables.html
I added them, a can of beans and some diced onion. When veggies looked rehydrated...I added a slurry of cornstarch
A slurry the consistency of white glue...pour it into the kettle and stir till thick. I added chilli powder, S & P, at the very end I added 1/4 Cup heavy cream.
Then I made some tortilla "noodles." You just slice up flour tortillas into strips and fry them - that easy.
Blessings from Ringle, Wisconsin.
Linked to: http://www.mittenstatesheepandwool.com/2015/02/the-homeacre-hop-109.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed: