40 Days of Soup: Day 4-Mexicalian


Mexicalian Soup

This soup was created by combining Mexican beans and Italian spaghetti sauce and noodles, with chicken and broccoli. Part of preparation for Thanksgiving (which was the next day), was to boil some chicken to put in the giblet dressing. The most economical AND easy chicken choice was the family pack of boneless, skinless breast. I boiled one breast but baked the rest with lemon pepper seasoning and wrapped it in foil. The baked chicken was packed up to travel (with some lemon juice poured on top) along with the 2/3 full large jar of spaghetti sauce, onions, dry bouillon, and minced garlic. We were headed to NC for Turkey Day.  On the way, a call to the waiting son sent him to the grocery store for a bag of noodles, frozen broccoli crowns and whatever kind of beans he wanted to pick up. (He chose a can each of kidney, pinto, and black beans.)

Day 4 Soup: Mexicalian

6 baked chicken breast, with lemon pepper seasoning

1/2 cup lemon juice

chicken broth (saved from baking the chicken)

1 lb egg noodles

broccoli flowerets

2 onions, chopped and sauteed in olive oil

minced garlic

1 can each of black bean, pinto beans, and kidney beans,drained

3/4 large jar spaghetti sauce

tomato and chicken bouillon

Prepare noodles as directed, cook broccoli in salted water, saute onions in oil with garlic. Add together with  all other ingredients in large soup pot. Fill emptied spaghetti sauce jar with water and bouillons, shake to mix and add to pot.

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About deairby

From a small Mississippi town and have lived my adult life in the south. I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop (7 years), cookbook writer, moderator of the Small Business forum on Social Media Examiner, enjoy life and all the adventure God brings my way.
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One Response to 40 Days of Soup: Day 4-Mexicalian

  1. kat says:

    that looks like a great hearty soup for a cold day! looks good! 🙂

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