I started throwing things together in the crock pot to come up with this Mexican soup. It is delicious with either chicken or pork tenderloin.
2 pounds pork tenderloin, cut into bite sized cubes or 3 boneless, skinless chicken breasts, cut into bite sized cubes
1 onion, chopped
2 habanero or jalapeño peppers, chopped (keep the seeds in for heat; remove for no heat)*
3 cloves garlic, chopped finely
1 teaspoon oregano
Sazón Completa - about 1 Tablespoon
2 teaspoons chili powder
1 ½ teaspoons cumin
½ teaspoon cayenne (approximate measurements - I just shook it in)
½ teaspoon black pepper (again, I did not measure the pepper; just "guesstimated")
Layer all of the above ingredients into a crock pot, and stir to coat the pork/chicken with the spices. Be careful when handling the habanero (or jalapeño) peppers. Do not touch your face or eyes. Next add the following:
6 cups chicken broth
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
2 can diced tomatoes with chiles
1 bag of frozen corn (add about 20 minutes before serving)
Cover the crock pot and cook on low for 6 to 7 hours.
crumbled tortilla chips
the juice of a lime and a lime wedge
*After handling peppers, make a paste with baking soda and water to help remove the oils and heat from the peppers. **The cilantro absolutely makes this soup!
Copyright 2012 WSMV (Meredith Corporation). All rights reserved.