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Foodgeek: |
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Rating: |
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Servings: |
3/4 to 1 gallons |
Prep. Time: |
:15 |
Total Time: |
1:45 |
Ingredients: |
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1 cup chicken broth
1 cup water
2 cans white beans
1 can tomatoes with green chilies
Lots of garlic, or to taste
Lots of basil or to taste
1 tbsp. chili powder
1 tsp. ginger
1/2 to 1 tsp. ground cumin
4 tbsp. lime juice, divided
1-1/2 tbsp. Tequila, divided
6 yellow tomatoes
1 sm. zucchini, peeled and diced
1 sm. yellow squash, peeled and diced
1 to 2 carrots, thinly sliced/grated
1 onion, diced
1 lb. chicken, chopped/shredded
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Directions:
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Pour beans, stock, water, tomatoes w/chili, herbs, spices, 1 Tbs lime juice and ½ Tbs Tequila in stock pot. Simmer yellow tomatoes to remove skin. Chop. Add to stock. Sautee veggies. Add to stock. Sautee chicken with 3 Tbs lime juice and 1 Tbs Tequila. Add to stock. Cook to boiling. Simmer 30 minutes. Let rest one hour. Serve with white cheese, sour cream, and salsa.
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Fresh basil is best. Mexican seasoning can be added by the teaspoon.
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