Bringing flavor, pizazz and panache to cooking

This is a recipe my daughter Melissa sent me. I can attest that is really is good. I’ve copied most of the verbiage the way she sent it to me, so it is a fun recipe to follow.


This is just a vague recipe not to be followed to the letter but it is AWESOME and doesn’t smell like camels…

1 large Yellow Onion (finely chop ½ and keep other ½ in semi big chunks)

3 cloves Garlic (minced)

1 quart of chicken broth (I use Pacific Organic Free Range Chicken Broth low sodium)

Chicken pieces (no bones, cut into bite size chunks)

Sriracha Sauce (Rooster sauce) (or not)

Cilantro (either fresh or dried) as much as you want for flavor

Chopped Carrots & Celery (if you want some texture)

Lime Juice


Picante Sauce (Pace works or if you can use some pico de gallo)

Additives on the side:

Crunchy Tortilla strips (chips work too)

Sliced Avocado

Oaxaca Cheese

Melissa A. Pape

What you gonna wanna do:

Get you a big soup pot, use a lil olive oil to fry up the garlic, ½ of your onion(finely chopped), and a few dashes of Rooster sauce. Get those kind of yellow and see through then add your chicken bits. Let them get cooked about half way.

Add your broth. Let it cook for a lil bit then add the carrots, celery, cilantro, rest of the onion, lime juice, and picante sauce (or pico). Bring it to a boil, then simmer for about 45 min or until your chicken is cooked and your carrots are done.

When you’re ready to serve:

Whip out a bowl. Smash your tortilla chips/strips a little in the bottom of the bowl. Add the soup. Throw a glob of cheese on the top and add your cool avocado slices.



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