Amy's Texas Chicken Soup

I needed to use the left-over El Pollo Loco grilled chicken from Sunday night to make dinner tonight. This is what I came up with.

Amy's Texas Chicken Soup

In 2 T bacon grease, saute 1 chopped white onion, 2 stalks celery diced, 2 carrots sliced, 2 cloves garlic minced, 2 roma tomatoes diced, 2 T diced green chilis (from the can) and 1 minced chipolte. (Omit peppers if you're a Yankee Scaredy-Cat, but that pretty much takes the "Texas" part out and makes it plain chicken soup)

Once veggies are soft, add 4 T butter and 4 T flour. Wisk together until melted and smooth. Add 1 bayleaf & 1 t cumin. Stir in 5 cups chicken stock, bring to boil. Add in 2 cups shredded cooked chicken (in this case, leftover grilled bbq-ish chicken thighs and drumsticks). Simmer for 30 minutes. To serve, scoop a pile of rice into the center of the bowl. (Any leftover rice will do, in this case I used left-over cumin-seed jasmine rice and it was perfect!)

We served with fresh lime, corn & avocado salad and warm corn tortillas.

Bon Appetit!