Recipe by Terri Bailey
"This is a good winter recipe with a Mexican twist, perfect for using up the little shreds left on a supermarket rotisserie chicken."
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1 1/2 cups
shredded, cooked chicken meat
2 (15 ounce) cans
white hominy, drained
1 (15 ounce) can
1 (7 ounce) can
diced green chiles
ground black pepper
2 1/2 tablespoons
dry potato flakes
Excellent with a couple of changes. After shredding the leftover chicken I took the leftover bones and boiled them with carrots, garlic ect. Used that broth for the soup and then added one package of chicken taco seasoning to the soup. It was great!
A name change seems in order. First, when my family says, "What's for dinner?" I don't really want to say "Chicken Carcass Stew." Second, doesn't carcass imply using the bones (i.e., as when you make broth)?
MY WHOLE FAMILY LOVED THIS SOUP. I'VE MADE IT SEVERAL TIMES AND HAVE GIVEN AWAY THE RECIPE EVERYTIME I'VE MADE IT FOR GUESTS. MY KIDS LOVE IT. VERY EASY AND YUMMY
My Fiance and I loved this dish. We were running out of ideas for our leftovers and this was the perfect change up. We don't care for hominy so I left it out and added a can of white beans instead.
This tasted good, but I thought it would be a little more flavorful than it was. Next time I will add more spices. It took much longer than 6 hours on low. Corn bread is a great side with this soup.
My husband, who is not an avid soup fan, made this last night, and we both ate until we were almost ashamed. This soup is fantastic! Due to time constraints, he cooked it on the stove top, and began with two frozen chicken breasts which were cooked in water seasoned with salt, black pepper and garlic powder. When the chicken was done, he chopped/shredded it, removed the fat and began adding everything to the pan, including chicken broth. He didn't want to use the liquid the chicken was cooked in. When it came to chile powder, he grabbed the 1/2 tablespoon measure instead of the 1/2 teaspoon, and we debated, then went ahead and used the larger amount. That's the only ingredient we changed, and we just ooohed and aaahed because the soup was so good! Another new favorite to add to the soup section of our recipe file. Thank SO much for sharing this. I'll be sure to pass it on.
Love this soup! My husband and brother love and they are not soup fans. I changed up a bit and added water to chiken stock and 1 chicken bullion cube. Sauteed onions and bell peppers in pot. And cut limes to add to soup once its served. Deeeelicious. I used turkey leftovers instead of chicken. Definatley a keeper.
I simmered a rotisserie chicken in a bout 8-9 cups water with onions and garlic powder so essentially I doubled the original recipe. Shredded the leftover chicken and added it to the other ingredients in the crockpot. I also chopped up half a green pepper and added a can each of black and navy beans(in place of the 'ranch style') plus used a full Tablespoon of chili powder for an extra kick. Cooked on low for 8+ hours. By itself delicious!! Then we started serving it topped with shredded cheese, fresh cilantro, chunks of avocado and crushed tortilla chips and it was even BETTER! I've made quite a few recipes on allrecipes but this is the first time I've written a review-that's how good this was!!
* Percent Daily Values are based on a 2,000 calorie diet.
Terri's Chicken Carcass Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 238
** Calories from Fat: 26
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