as usual, no real measurements, but here is the idea of how to make it.
The first night, I crock-potted chicken thighs all day on low with about 2/3 of a cup of salsa on them. After taking the meat off the bones to be used in another recipe, I used all the broth that produced, added to all the bones from the thighs -- simmer for four hours --to make the stock for this soup. Strain off all the bones, meat, etc to leave only the broth behind. You can take any meat you find to throw back into the soup.
To all that broth (it filled my huge stock pot about 1/3 to 1/2 way) I added:
- 2 tsp cumin
- 3 or 4 dashes of chili powder
- 1 tsp salt
- 1 package of barley (it grows 4 times its size, how much you add depends on how "full" you like your soup and how much broth you have
- 1/3 cup frozen diced onion (more would probably be good but it gives me a stomach ache)
I cooked this at a rolling boil for 30 minutes, then added:
1 large sweet potato, diced
Cooked that for another 20 minutes. Then added:
1 can corn
1 can black beans
any meat I had picked off the bones
Heat until warmed through (just a few minutes) and serve. I think this would be good with rice or pasta instead of barley, also.
