Recipe Description

Tex Mex and Tomato Soup

Ingredients & Instructions

Ingredients:

• 1 lb. Bacon, diced
• 1 Onion, medium diced
• 1 Celery Stalk, diced
• 2 Green Peppers, diced
• 4 Garlic Cloves, minced
• 1 #10 Can Tomatoes, diced
• 2 c. Black Beans (pre-cooked, drained and rinsed if canned)
• 2 oz. Tomato Puree
• 2 qt. Water
• 2 lbs. Chicken (white or dark, boneless)
• 2 Tbs. Karlsburger Chipotle Base (for rub on chicken, 6 Tbs. liquid butter substitute)
• 4 oz. Karlsburger Chicken Base
• 2 oz. Karlsburger Chipotle Base (for soup portion)
• 2 Karlsburger Bay Leaves
• 1 Tbs. Karlsburger Crushed Red Pepper Flakes
• 2 tsp. Karlsburger Restaurant Black Pepper

Cooking Instructions:
Combine Karlsburger Chipotle Base (2 Tbs.) and liquid butter until smooth. Generously rub onto both sides of chicken. Charbroil chicken until cooked throughout, but not over cooked. If necessary, finish the chicken in the oven. Refrigerate. In a medium sized heavy bottom pot, sauté bacon until half cooked. Add raw vegetables and garlic. Continue to cook until bacon is mildly crisp. Add diced tomatoes with juices and tomato paste. Simmer for 10 minutes. Add water, Karlsburger Chicken Base Karlsburger Chipotle Base (2 oz.) and spices Let simmer for another 10 minutes. Remove chicken from cooler and slice into ¼” x 2” strips and add to soup. Lightly simmer for 15 minutes. Adjust seasonings if necessary and serve. Garnish with broken tortilla chips and freshly chopped parsley or cilantro.