A Good Recipe

I really like the way Carrie shares recipes on her blog site, so thought I'd share one that's really good.

Sopa Mexicana

Put a whole chicken in a crockpot and cover with water; adding 2 teaspoons of sea-salt (regular salt can be used). Cook this overnight on low. Next morning turn crockpot off; with a wide spoon/ strong utensil, take chicken out carefully and place in a dish to cool. When cool take meat off bones and break apart. When the broth has cooled, strain to get out any chicken particles. Add enough water to the broth to make 2 quarts (or there abouts). Put broth back into the crockpot and add chicken pieces.

To the broth/chicken mixture add

1 28 oz. can of diced tomatoes
1 19 oz. can of enchilada sauce
1 4 oz. can of green chilies, chopped
1 can of Mexican corn, drained
2 teaspoons sea salt ( or 1 1/2 teaspoon iodized salt)
1 scant teaspoon black pepper
2 teaspoons ground cumin
4 tablespoons dried onion flakes
4 large minced fresh cloves of garlic
6 sprigs fresh cilantro (or parsley) - can use dried

Stir all the above ingredients together. Cover and cook in crockpot on low heat for about 4 hours. Serve with then corn chips. Sprinkle with shredded parmesan or cheddar cheese. Serves 6 to 8 people.