Made my own chicken broth using two large bone-in chicken breasts, whole carrot, whole onion, 3 celery stalks, a handfull of fresh parsley, salt, pepper, and enough water to cover. Simmered on stove top for 1 to 1.5 hours. Strained liquid, reserving enough broth for the chili. Chopped chicken and reserved for recipe. Omitted canned jalapenos, but sauteed a whole fresh jalapeno, seeded, with the garlic and onions. Finished the soup as directed, using half the amount of red pepper. Served with chopped cilantro, scallions, and Mexican sour cream sides. Also served the cheese on the side...didn't stir it in. Delish!
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Made my own chicken broth using two large bone-in chicken breasts, whole carrot, whole onion,...