Southwest Chicken Soup

This is Sandrine Perez and I serve as our recipe moderator! I wanted to add some words of introduction. I visited the Weston A. Price Foundation’s office, which is a rented home, this past week and participated in the bi-monthly office meeting. Sally Fallon Morell brought this soup, ready made and frozen, and I fried the organic flour tortillas she brought in lard from her farm. She also provided the cheddar cheese she makes at her farm, as well as some avocado as a garnish. Delicious! I took the photos included so you could see how the soup looks!

Ingredients

4-6 cups homemade chicken broth
3-4 cups chicken meat, finely chopped
3-4 cups cooked black beans
2 medium onions, peeled and finely chopped
About ¼ cup lard
2 tablespoons or more chile powder
1 tablespoon unbleached flour (optional)
1 cup red wine
2 cans diced tomatoes
4-6 cobs corn, washed and corn pieces removed
2 teaspoons dried oregano
Sea salt to taste

Garnish

Fresh avocado, peeled and cut into pieces
Grated mild cheese
Corn tortillas, cut into strips and fried in lard
Cilantro, chopped

Instructions

This is a good recipe for using the chicken leftovers from making chicken broth. After making your first batch of broth, remove the broth and cover the bones once again with filtered water. Simmer at least 4 hours or overnight. Allow to cool and pick the chicken off the bones. Chop finely.

In a large pot, saute the chopped onion in lard. When the onion is soft, sprinkle on the chile powder and flour. Stir until well amalgamated. Add the wine and bring to a boil, stirring with a whisk. Add the chicken broth through a strainer, along with the chopped chicken meat, beans, canned tomatoes, corn and oregano. Bring to a simmer and season to taste with sea salt and add more chile powder if desired. Serve with garnishes and freeze the rest in quart-sized containers.