2 Dried Ancho Chilis, or Crushed Red Pepper to taste
(Optional) Frozen Peas, Lima Beans or Corn
EVOO
Instructions
Using a Dutch oven or stock pot, heat olive oil and garlic until sizzling. Add in chicken. Cook thoroughly.
Once cooked, add paprika, chili powder, rosemary and ancho chilis. Stir-fry for 5-10 minutes to let flavors meld. Add can of beer, and one bouillion cube. Reduce beer by 3/4.
Once beer is reduced, add water (6-8 cups depending on your pot). Add 2 more boullion cubes and your potatoes. Cook until potato skins begin to loosen.
Add carrots and remaining bouillion (yes, I am aware it's a lot, you can do your own stock, but this is the short version). Cook until carrots are just tender. If you are adding frozen veggies, do so now and simmer for another 10 minutes. Serve.
Serving
Suggestions
Serve hot, with dumplings or oyster crackers.
Originally Submitted
3/24/2015
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