This is my favorite recipe that i make, my husband, who grew up in mexico says it is the best he has ever had.
Boil one whole chicken. Best to boil it on low, covered for three to four hours with one chopped onion and three whole garlic cloves in the water. Also season water with salt, pepper and maybe 1 tsp cumin.
After chicken is done take out and put in fridge to cool. Skim excess grease off the top.
Add to broth remaining: 2 cans rotel tomatoes( I use one hot and one of the mexican falvored but if that is too spicy use mild), one can corn, one can ranch style beans(I use this also with jalapenos), one can of black beans.
Add salt, pepper, garlic powder and cumin to taste. I also add about three teaspoons more of chicken boiullon.
Bring to boil than simmer on low for about 30 mins.
Debone chicken and add to the soup, add one bunch cilantro
After it has come back to a boil it is ready to eat!
at 12:02 PM on Oct. 29, 2009