The BEST Chicken Soup You've Ever Had
Ingredients
Soup
- 1 28oz cans 365 diced fire roasted tomatoes
- 2 whole organic chickens 5-6 lbs
- 3 large sweet onions
- 10 celery stalks
- 5 jalapeño peppers
- 1 1/2 tbsp kosher salt
- 7-10 large garlic cloves
Additional Toppings
- 1 tbsp chopped cilantro
- 5 oz shredded cheddar cheese
- 1/3 cup sour cream
- 1 cup APWU fire roasted salsa
- 1 cup APWU Perfect Guacamole
Black Bean Corn Salsa
- 2, 11 oz cans sweet corn
- 1, 15.5oz can organic black beans
- 3 tbsp olive oil
- 1/4 cup lime juice
- 1 tsp lime zest
- 1/2 cup minced red bell pepper
- 1/4 cup minced jalapeño
- Salt to taste
Instructions
Rinse chickens and remove any remaining feathers if necessary. Add chicken, 1 1/2 sweet onions quartered, 2 halved and deseeded jalapeños, 5-6 large garlic cloves, celery stalks, and salt to a large stock pot. Cover with water about 1-2 inches higher than the chicken, then cover and bring to a boil. Remove the lid and reduce heat to achieve a very slow gentle boil for one hour, and then reduce heat again to low for an additional 1-1 1/2 hours or until the chicken is falling off the bone.
While the stock is simmering you can prepare the toppings. Refer to our recipes for APWU Perfect Guacamole and APWU Char Grilled Salsa. If your schedule doesn’t allow you to make the toppings by scratch, we fully approve of the Whole Foods Market salsa and guacamole made in store.
For our Black Bean Corn Salsa, first drain corn. Drain and rinse black beans and add to a medium sized mixing bowl. Add lime zest, lime juice, olive oil, bell pepper, and jalapeño. Gently stir and taste for seasoning; refrigerate until ready for use.
When ready remove chicken and allow to cool. Remove skin and shred meat. Set aside. Small dice remaining 1 1/2 sweet onion and 3 garlic cloves. Strain broth and discard vegetables. Transfer strained broth back to stock pot and add onion and garlic. Add fire roasted tomatoes and simmer until onion is translucent and tender approximately 20 minutes. Add chicken and heat thoroughly. Taste for seasoning.
Spoon soup into double walled espressos glasses, top with black bean salsa, fire roasted salsa, guacamole, sour cream, shredded cheese, and cilantro. Enjoy!
Recipe Notes
