Greetings. Yep, its been a while so I'm going to be playing catchup. Without further dawdling here we go.This southwest chicken soup has been a hit on the trail every time I've made it. It's easy to make, cooks up well and is packed with flavor if you just follow a few pointers.
Okay, the secret to gaining points on this one is to use foil pouch chicken instead of dehydrated chicken. Yes for you bean and gram counters the foil pouch chicken weighs a little more than dehydrated but the juice is worth the squeeze.
The Recipe:
(serves 4)
(D=Dehydrate)
1/2 cup chopped onions (D)
2tsp minced garlic (Bring a couple of cloves of the fresh stuff)
1 foil pouch of chicken
1, 16oz can of pinto beans (D)
1, 14.5oc can of diced tomatoes (D)
1, 8oz can of whole kernel corn (D)
1, 4.5oz can chopped green chilies (D)
1/2 tsp chili powder
1/2 tsp ground cumin
2 large chicken bouillon cubes or packs
Preparation Tips:
1. Rinse the beans and corn before putting them on the dehydrator and don't forget covering the racks in cheesecloth first if you don't want to find everything on the bottom.
2. Use a piece of parchment paper on the tray for the chilies and the diced tomatoes. When they're done they'll peel off like a fruit roll-up.
3. Lastly, make a spice bag from a sandwich bag and dump all of your spices in there to include the fresh garlic and bouillon cubes.
Extra Heathen Points (optional):
Add about 4 ozs of Orzo. Don't add to much or it will soak up all the water and it won't be soup anymore.
Cooking:
Cooking this dish couldn't be easier. Fill the pot with water and dump in everything but the spice pack and the chicken pack. After the water comes to boil then add the chicken pack and spices. Cook for another 5-8 minutes (don't forget the taste test) then remove from heat,cover and wait an additional 5-8 minutes for final cooking to occur. Serve and enjoy.
Pairings:
This dish goes well with a nice slightly fruity and refreshing white wine or any red you just happen to have in your pack. Don't forget to finish the evening with a fine cigar perhaps a NUB and a little after dinner brandy.
I think that's a wrap. Enjoy and remember, just because you're in the back country doesn't mean you have to be a Heathen.
So, when you first commented, I have to admit, I had absolutely no clue it was you, Uncle! I'd love to hear about your brewing, I'm looking into two ways of brewing here in Toronto. One, there is a local "Make your own beer and wine" place near my house, where they take you through the process with your own recipe but essentially do all the work for you, in front of you. Second, at this same place, they sell a kit which provides you with the ingredients and you do all the hard work. I was thinking about reading on it first, but if you by chance have an outline on some of the stuff you've been doing in VA I'd love to hear about it. Otherwise I'll be going into it blindly and keeping my fingers crossed that it turns out well. I'll keep you posted on it anyway.. Talk to you soon!
ReplyDeleteI'm most certainly going to have a go at this delicious soup. First, because I like soups, and second, because I like chicken. Further, if it is have as good as the noodles and shrimps with cilantro, it will be superb.
ReplyDelete