Do you know how many chicken carcasses I have in my freezer? Me neither. But it’s a lot. It fills a whole big Marshall’s bag full (all my bags from Marshall’s are huge, because somehow, I always buy 10 million things when I’m there). (I love Marshall’s and they love me). Sorry. I digress. Back to chicken carcasses.
So, yeah, I have a bunch. So, I make lots of chicken soup. Lots. So, when I saw this recipe in Fresh Every Day: More Great Recipes from Foster's Marketby Sara Foster, I was all over it. It called for 4 cups of cooked chicken, which in Pam-carcass-speak, translates to 2-3 carcasses. I used two. It also called for 6 cups of chicken stock, but since I was using carcasses, I just used water.
It was good. Mighty fine. My only qualm is that it didn’t call for all the usual garnishes…sour cream, cheese, avocado…stuff I associate with this kind of green chili. But if you look at the picture with the pile of Monterey Jack on the top, you’ll see I felt free to add my own.
Rather than type up the whole recipe (which is long…not difficult but long), I found a video on ifood.tv that shows Sara making the recipe! The recipe is also included below the video.
I pretty much followed the recipe, except that I used chicken carcasses and made it in the slow cooker. I removed the carcasses about 30 minutes before serving, and pulled the meat off the bones. Also, I used beans from my freezer instead of canned.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.