1 whole chicken, cleaned and washed
1 bulb garlic, cleaned and separated into individual cloves
1 onion, cleaned and quartered
2 carrots, washed, and cut diagonally into medium-sized pieces
2 stalks celery, cleaned and cut diagonally into medium-sized pleces
1 teaspoon salt
1 teaspoon Williams Chili Powder (optional)
1/4 teaspoon red pepper, or to taste
1/4 teaspoon black pepper, or to taste
Place chicken breast down in stock pot and scatter the rest of the ingredients around it. Add enough cold water to cover the chicken. Bring to a boil, reduce heat and cover pot to let chicken simmer until done. Stir occasionly to prevent sticking and after 30 minutes, turn chicken over, breast up and continue cooking. Chicken is done when the leg bones will separate easily. Don't overcook. Remove the chicken from pot and let set until cool enough to handle. Remove meat from bones, separating it into white and dark meat, if desired. I use only white meat for the soup and reserve the dark to make chicken salad. Place everything except the meat back in the stock pot to boil with the broth for another hour. Strain broth off and discard the rest. Refrigerate the cooled chicken meat and chicken broth.
1 pound black beans, cleaned.
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon Williams Chili Seasoning (optional)
1/4 teaspoon red pepper or to taste
1/4 teaspoon black pepper or to taste
Rinse the black beans in hot water several times and let set in final rinse water. Place rest of ingrediants into a pan, add four cups of cold water, and bring to a boil, stiring to mix ingrediants, then reduce heat to medium. Drain the beans and add them to the pan. When the pot is boiling again, reduce heat to simmer beans until done, adding heated water as required to maintain a level barely above the top of the beans. After they have cooled, refrigerate the cooked beans.
Cook at least a cup of rice according to directions on the package. Refrigerate when cool.
Day two, Skim and discard the solidified fat from the top of the cold chicken broth. Then make the soup:
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
white chicken, shredded, as needed
1 16 oz. jar of medium Pace Chunky Salsa
chicken broth, add water if needed
1 tablespoon, fresh lime juice
1 12 oz. can diced tomatoes
black beans, rinsed (or not), as needed (do not substitute canned beans!)
cooked rice, as needed
1 teaspoon, Williams Chili Seasoning, or to taste
salt, to taste
red pepper, to taste
black pepper, to taste
To medium hot pan, add olive oil and saute onions, celery, and garlic until tender. Stir in chicken and salsa. Heat well. Add broth, lime juice, tomatoes, beans, and rice, bring to a boil and let simmer for 20-30 minutes. Season to taste with the rest of the ingredients. Kathy likes to rinse the beans; it makes the soup lighter. I prefer to not rinse. I also prefer to reserve the rice, adding it just before, or when, the soup is served. The quantities of chicken, broth, water, beans, and rice added depend on personal taste and how many people are sitting at the table. I usually add half the beans and freeze the rest for another day.