Aaron always gets intrigued when he sees me grab the bottle of tequila when cooking, since I swore off drinking it years ago. Since Aaron has texture issues with carrots, celery and other vegetables when cooked, I looked around a bit and decided to piece this soup together.
I marinated the chicken using Guy Fieri's recipe.
2 tablespoons olive oil
2 ounces silver tequila
2 limes, juiced
2 chipotle pepper in adobo sauce
1 tablespoon ground cumin
1 tablespoon chili powder
4 cloves garlic (used jarred garlic)
1 teaspoon oregano
pinch of salt
pinch of pepper
1 lb chicken tenderloins
I marinated the chicken overnight. Original recipe says 6-8 hours.
1/2 large red onion, chopped
1 can fire roasted green chili's
4 garlic cloves
1 (14oz) can of fire roasted tomatoes
1 (14oz) can great norhtern beans
1 box (32oz) of chicken stock
In a large pot heat up olive oil and saute onion, green chili's and garlic for a couple of minutes. Deglaze pan with a little bit of chicken stock and add remaining chicken stock, tomatoes and beans. Bring to a boil and then reduce to a simmer for 30-45 minutes.
While the soup base is cooking, cook your chicken. There is no right or wrong way here, most recipes I saw called for grilled, but since I was already at the stove, I just threw it all into a pan.
Place cooked chicken in the bottom of a bowl and add as much soup base as you'd like to the top. Garnish with whatever you'd like, but I'd recommend Guy Fieri's tequila creme!
2 oz tequila
Whip together using a hand whisk or hand blender. I think Aaron liked the tequila creme more than the soup itself! He didn't want any to go to waste so he ate the leftovers with salsa and chips.