Instructions:
Optional: Red hot pepper sauce or cayenne
pepper, yellow corn tortilla chips
I put the chicken thighs in the Crock-Pot
so I don’t have to worry about them while
doing other things. Get rid of the chicken
skin, bones and cartilage. You just want
nice, tender cooked meat. (Skin-on and
bone-in is okay to start, though, as you’ll
cook them tender and easy to pick out
the meat after a few hours.)
Put the chicken meat, refried beans,
salsa, chicken broth and tomato soup
in your soup kettle and bring it to a
boil. Reduce the heat to a simmer and
cook until it’s well blended and heated
through. This is the time to add the hot
sauce or cayenne if you wish to use it.
You can put some yellow corn tortilla
chips into the soup while you’re simmering
it. I just prefer to break them up and
add them when I’m ready to eat the soup,
as I like the crispy crunch they provide.
Or, try it both ways. You could put some
sour cream on top of each serving if you
wish, too, just for kicks and grins. Enjoy.
Readers with questions or comments
for Dave Kessler may write to him in care
of this publication.
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