Ingredients
4 lbs Chicken Thighs
16 cups chicken stock
2 cups chopped celery
2 cups chopped carrots
2 cups corn
1/4 cup ketchup
2 crushed garlic cloves
1 tbsp cumin
1 tbsp celery salt
1 tbsp No-Salt Seasoning (general blend of a couple dozen spices)
1 tsp white pepper
1 tsp dried thyme
1 tsp dried basil
1/2 tsp cayenne pepper
1/2 tsp paprika
1/4 tsp chile powder
Optional Toppings:
Tortilla Strips
Sour Cream
Shredded Cheddar Cheese
Chives
Onions
Turkey Bacon
Parsley
Cilantro
Jalepenos
Red Peppers
Preparation
Pre-heat oven on convection roast at 375 F Coat bottom of roasting pan with olive oil, 1/2 tsp of white pepper and 1/2 tbsp no-salt seasoning Place chicken thighs in pan and roast for 10 minutes. Turn each over and continue roasting for 8 minutes. While chicken is roasting, add stock and all other ingredients to large soup pot. Once chicken is finished, shred or chop and add to soup. Bring to low boil and remove from heat.
Serve with tortilla strips, sour cream and cheese. –To take it up a notch, add turkey bacon, onion, and green chile as toppings. Taryn’s is the real deal, but this will do the trick in a pinch.
