Mexicali Chicken Soup
  • 1 whole chicken
  • 2 carrots, cut in half
  • 2 stalks celery, cut in half
  • 1 large sweet onion, quartered
  • salt, to taste
  • 1 bell pepper, seeded and chopped
  • 1 cup chopped green onions
  • 1 bunch chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons Ancho chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • 2 cups Jacob's cattle beans
  • 2 jalapenos, minced
  • 1 red chili, minced
  1. Place chicken, carrots, celery, and sweet onion in a large stockpot. Cover with cold water and bring to a boil over high heat. Season with salt, reduce heat to a simmer and cook about 60 minutes. Remove from heat and let cool about 20 minutes so that you can handle the meat. Meanwhile, cook the beans in a pressure cooker at high pressure for 20 minutes then drain and set aside. Once the meat is cool enough to handle, shred the chicken discarding skin, bones and sinew. Remove and discard celery, carrot and some of the onion. Return chicken to the pot and add remaining ingredients. Bring to a simmer and cook a further 20 minutes or until the beans are soft. Serve topped with shredded sharp cheddar cheese, chopped avocado and a squeeze of lime.
There's nothing better than soup made with a whole chicken. This soup has a delightful south-of-the-border appeal and is lovely served with crisp tortilla chips warmed in the oven just before serving.