dwfisk
Quintessential Chatty Farker
This is an update of a thread started here (no real reason to look at it unless you really want to):
http://www.bbq-brethren.com/forum/showthread.php?t=172829
Most of the recipes call for boneless & skinless chicken breast meat but I started with some leftover smoked chicken quarters and broke them down into edible chunks.
If you are interested in details, do an internet search on "Chilis Chicken Enchilada Soup", that is where I started. Here are the players. I added some southwestern corn to the traditional recipe mix, promised mom we would have some veggies while she was gone.
Began rendering some Chourizo (why would you saute veggies in oil when you have a chance to add flavor) and added the onions, garlic & jalapenos.
Everybody in the pot and bring it to a simmer.
Added the chicken.
It's simmering for 30-40 minutes but I've already done a taster, really good and yep, can definitely taste the smoked chicken flavors!
Thanks for lookin.
http://www.bbq-brethren.com/forum/showthread.php?t=172829
Most of the recipes call for boneless & skinless chicken breast meat but I started with some leftover smoked chicken quarters and broke them down into edible chunks.
If you are interested in details, do an internet search on "Chilis Chicken Enchilada Soup", that is where I started. Here are the players. I added some southwestern corn to the traditional recipe mix, promised mom we would have some veggies while she was gone.
Began rendering some Chourizo (why would you saute veggies in oil when you have a chance to add flavor) and added the onions, garlic & jalapenos.
Everybody in the pot and bring it to a simmer.
Added the chicken.
It's simmering for 30-40 minutes but I've already done a taster, really good and yep, can definitely taste the smoked chicken flavors!
Thanks for lookin.
