Tequilla Chicken Soup
-Recipe submitted by Andrea Finch
Ingredients
1 cup frozen corn1 medium onion, diced
2 cans Rotel (diced tomatoes and chiles)
2 cloves garlic or equivalent in garlic powder or minced garlic
2 T Chopped Cilantro
3# Chicken (alternatively, you may try 1 1/2# boneless Chicken meat)
2 -3 cups chicken broth (Depending on how soupy you want it)
6 T Tequila
Directions:
1. Cover bottom of crockpot with onions, Cilantro, Rotel, garlic, and corn.2. Place chicken on top
3. Mix broth and Tequilla, and add to the crock
4. Cover and cook 8-10 hours
5. When the chicken is done, pull the meat off and discard the bones. Return meat to the crock and stir to combine.
Serve and Enjoy!
Tastes great with a dab of sour cream (or plain greek yogurt).
Number of Servings: 4
*Note - The tequila may be just as good changed up with chicken broth and a dash of vinegar or lime for tartness, keeping that astringency of the tequila and giving a nod to the southwestern flavor.
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