I grew up in Central Texas and moved to West Texas in 2003. City life to Ranch life was an adjustment but I love West Texas. I married a rancher and learned from the ground up about horses, cattle and cowboys. Its not a job its a way of life.
I love the Lord Jesus Christ with all my heart, body and soul and live to serve Him in all that I do.
2 lbs chicken (split chicken breasts with ribs)
2 tbsp olive oil
1 chopped medium white onion
1 chopped carrot
1 chopped celery
16 cups chicken broth (99% fat free)
1 tbsp habanero powder (optional)
4 diced Roma tomatoes
1 cup corn
1 tbsp lime juice
1 tsp pepper
4 oz can diced green chilies (Hatch)
2 cups chopped cilantro
1 avocado chopped
1 cup chopped sweet potato (optional)
shredded jack cheese
tortilla strips (optional, but way better with)
Boil chicken and remove meat from bones.
Cook onion, carrot, celery in oil until onion starts turning golden.Add chicken br oth and bring to a slow boil and turn heat to medium. Add chicken meat, green chilies, corn, Roma tomatoes, lime juice, cilantro, avocado, sweet potato, habanero powder and pepper. Allow to cook for 20 to 30 minute on medium heat. When serving add about ¼ cup of jack cheese to bottom of bowl, add soup, and top with tortilla strips.