We have served this recipe to hundreds of customers and friends. As a result we have received so many requests for the recipe we decided to offer it to the public. Impress your family and friends with this great Texas Brew Products original Tex-Mex dish.

Ingredients

1 large stew pot

4 quarts of water (add more later if you cook it way down along with a pinch or two more of your spices and bouillon)

4 large skinned split chicken breast or an equal amount of chicken breast tenders. You can leave skin on if you prefer

1-10 oz can of tomatoes and green chilies often known as Rotel (mild, regular or extra hot to your taste)

1-8 oz can tomato sauce

1-16 oz of regular or petite diced tomatoes

1 small onion chopped according to preference

8 to 10 chicken bouillon cubes (start with 8, you may add more in the end if you add more water)

3 tbsp. of cumin

1 tbsp. of fajita seasoning

1-16oz jar of Texas Brew Honey Roasted Chipotle Salsa (Mild or Medium)

2 bunches of cilantro (leaves only)

Optional Ingredients – Use One Or All

3/4 cup of uncooked rice (optional and brown rice not recommended unless precooked, rice makes for a hearty more filling soup)

2 cups frozen corn (optional)

1 to 2 cups of chopped or thin sliced strips of cactus referred to as nopales canned or fresh (no-PAH-les), nopalitos (optional)

2 poblano peppers. Clean with warm water, remove seeds and stems, slice in large flat pieces and grill or broil in the oven until blackened. Do not remove blackened skin for best flavor. Cut in to small pieces or thin strips and add at Step 3 (optional)

Salt to taste (optional, chicken bouillon usually adds enough salt; so, taste first)

Using more ingredients may require more water and the addition of extra spices to taste

Step 1  Add, Boil and Simmer

In a large stew pot add water, chicken, tomatoes and green chilies (Rotel), tomato sauce, diced tomatoes, chopped onion, bouillon cubes, cumin, fajita seasoning, salsa and the leaves from one bunch of cilantro.

Bring to a boil and simmer till chicken is tender. Remove pot from heat. Remove chicken to cool. When chicken has cooled you may cut up or tear it into strips. Add chicken back to the stock in your stew pot.

Bring to a simmer and follow Step 2 if you choose to add any options, and if not, continue on to Step 3. Assess if you need to add more water. Soup stock should not be thick. Remember you can always add more cumin, fajita seasoning or bullion to taste. If you don't add rice you can leave your stock thicker and not add any extra water.

Step 2  Optional Ingredients – Add, Boil and Simmer

3/4 cup rice (optional)

2 cups frozen corn (optional)

1 to 2 cups chopped or thin iced strips of cactus referred to as nopales (no-PAH-les), nopalitos canned or fresh (optional)

2 cleaned, grilled and chopped or sliced poblano peppers

Add rice, cactus, grilled poblano peppers and corn. Bring soup to a boil and then simmer 20 minutes till rice is tender (boil approx. 5 minutes, if you did not add rice). Eliminate this step and move on to Step 3 if you choose not to add any optional ingredients.

Step 3 – Add, Boil and Simmer

Once again bring your soup to a boil and add the rest of the cilantro. Boil two minutes and no more. The flavor of the cilantro is best when added last and cooked for a short period of time. Remove from heat. Follow serving instructions below.

Serve It Up

Serve soup hot with shredded cheese and tortilla chips. Dip or add chips to soup. Optional cheeses are: mild cheddar, Colby-Jack, or Mexican four cheeses pack which is an excellent option for a more authentic taste. You may also add avocado wedges and a scoop of sour cream. Makes a whole lotta soup which is even better when served the next day.