Tex-Mex Chicken Soup

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This soup is a chicken tortilla soup, of sorts. This has two kinds of beans – black eyed peas, no less – and dry ranch dressing. As much as I’m a cook that naturally wants to add her own ingredients without the help of a mix; I can’t help it. The packet of dry Ranch dressing just makes this soup awesome. I’ve tried it other ways.

Keep in mind there are so many variations on this you can make. Switch up the beans – I mean, how many are there to choose from?? Pinto, kidney, white, chickpeas, fava, etc….Hey, edamame if you’re adventerous.

It’s September, which here in the good ol’ deep South, means nothing besides school is back in but it’s still hot as 20 hells. I’m not kidding – you never know – it could turn cool by beginning of October, or may hold out until Christmas. So, what’s winter like there, you say? 

Oh, well that would be the same unpredictable hot mess!

This past year we had 70’s starting in February and Mother Nature never looked back. She didn’t give a damn if she killed off all those spiders that found a way into our homes.

But, for the rest of the country (ok, some of it) Fall has begun. That means soups and chowders, sweaters, and the discontinuation of AC.

Not here, people, not here. AC is blowing full blast as I type this on a comfortable 71 – it was on 73 when I got home from work. Mark better not touch it again.

{You see, he likes to change it and burn my ass up.}

Don’t get me wrong, please. I love hot weather and wouldn’t have it any other way, but when the retail industry completely contradicts the weather outside….it sux for us. We can’t completely relish in your Fall Festival having’, sweater wearing, fire-having fall. Because honestly, we don’t even have winters like that!

Nevertheless – it will get cool soon…and I love eating this soup any time of the year because it’s so fabulous.

And it includes jalapenos.

Tex-Mex Chicken Soup

1 lb boneless, skinless chicken breasts, cooked and shredded

1 can black eyed peas, drained and rinsed

1 can black beans, drained and rinsed

1 can petite diced tomatoes, undrained

1 can shoepeg corn

1 can chopped green chiles

1 packet dry ranch dressing

1 1/2 cups chicken broth

Monterey Jack cheese, shredded

Fritos

Sour cream

Jalapeno slices

Hot sauce – I love Cholula

Combine chicken through broth in a large stock pot. Bring to a boil; cover and reduce heat to low. Simmer for 45 minutes.

Serve with cheese, Fritos, sour cream, jalapenos and hot sauce.

Repeat.

Repeat? Yes.

You’re gonna want another bowl.

But…

Please don’t forget these guys.

XOXO

P.S.  – I’m off to Dallas this weekend for the Gluten Free Food Expo to hang out with Sunny of And Love It Too! and Genet of Raised On A Roux! I’ll be posting about it – stay tuned!