Pulled Chicken Mexican Soup
So, what do you do with leftover pulled chicken?? Well, you make pulled chicken Mexican soup, of course! I admit this idea did not come to me right away. All I wanted was to come up with a completely new dish to make with my leftover chicken. I thought about it quite a bit and finally decided on a soup. I am not a big soup person- not sure why. It is an ideal one pot meal that can be very healthy and easy to make.
This one in particular was extremely good- I think because I had a great starting point- the pulled chicken. If you want to make this recipe and don’t want to go through the hassle of making the chicken- I have a suggestion for you. I would buy a rotisserie chicken, pull the meat off the legs and the thighs and sprinkle with smoked paprika and some lemon juice. Let the chicken marinate for an hour and then follow the recipe. The result won’t be the same as what I made but it will be very close and definitely very tasty.
It was very quick, I started with some olive oil and added some corn flour (maize flour)- to thicken the soup. I was going to use regular flour but then I though corn flour will give the soup a more authentic taste. I added a can of pinto beans, salsa and some roasted corn. The soup came out delicious. All the ingredients complemented each other really well. I made a little more guacamole and served a big dollop right on top. Everyone was very happy and satisfied…
- 1 to 2 cups leftover pulled chicken
- 1 can pinto beans, drained, rinsed and mashed
- 2 tablespoons corn flour (corn meal)
- 2 tablespoons extra virgin olive oil
- ½ cup leftover or bottled salsa
- 2 cups frozen, roasted corn
- 3 cups chicken broth
- Salt
Heat a heavy saucepan and add the olive oil. Add the mashed beans and corn flour. Saute on medium heat for 2 to 3 minutes. Add the salsa and sauté for 2 to 3 minutes. Add the chicken, roasted corn and chicken broth. Bring to a boil and simmer half covered for at least an hour. Check for seasonings and serve with cheese quesadillas.
