Kitchen Mission: Chicken soup

Que onda peeps, I want to share a delicious recipe for chicken soup, with a Mexi twist.

Ingredients for soup: Chicken Breasts, long grain rice, olive oil, salt, ground black pepper, garlic, tyme, rosemary, paprika, Chef Merito Chicken Seasoning, basil, onion, celery, carrots, italian squash.

Ingredients for fresh salsa: Cilantro, onion, tomato, jalapeno, oregano, lime, salt, pepper.

Soup Instructions:
Start by cubing 3 boneless skinless chicken breasts, next finely chop up an onion(set aside half for the salsa), finely chop two stalks of celery. Heat up a 6 to 8 quart stock pot, pour 5-6 table spoons of olive oil, add celery and onion stir fry til onions are translucent. Add about 5 quarts of water to the pot and let it boil before you add your cubed chicken breast. Season with salt and pepper to taste, light at first you can always add salt later. Put in three mashed up cloves of garlic, followed by a teaspoon of tyme, rosemary, paprika, and basil. Top it off with one table spoon of chicken seasoning, cover the pot and let it boil for about 45 minutes over a medium flame. Chop up two carrots, and one italian squash into bite size cubes. Toss in the carrots and 1/2 a cup of rice continue to boil wait ten minutes then add the squash. Set the flame to high for about five minutes, then turn the heat off and leave pot covered wait 15-20 minutes then serve.

Salsa Instructions:

Finely chop up one handful of Cilantro, 1/2 an onion, 6-7 tomatoes, and one jalapeno. (REMOVE SEEDS FIRST FOR LESS HEAT) Salt and pepper to taste, squeeze one lime for juice, sprinkle two teaspoons of oregano and mix.

I like to top my bowl of soup with 2-3 tablespoons of salsa, and if you really wanna jazz it up slice some avocado wedges and add crushed tortilla chips.

Let me know if you try this recipe and how it turns out. Remember to taste the soup before serving you can always add more seasoning at the end.