Chicken pepper soup

 

I made up this recipe so the amounts are just approximations.

Creamy Chicken Pepper soup

1 1/2 cups of chicken
1/2 lb. Beef Polska Kielbasa (or sausage)
2 slices of onion
1/2 small red pepper
2 Tablespoons of oil
3 Tablespoons of flour
1/4 cup of cream (or milk)
1/3 cup salsa
1/3 cup corn
1 teaspoon sweet mesquite seasoning

In a large pot, boil a left over roasted chicken for at least 1/2 hour in several inches of water. This will create a broth and soften the chicken so it is easy to remove the bones. You can also use boneless chicken and broth but it won't taste as good. After the broth is made, remove the chicken from the bones and skim the fat off of the broth. Add the chicken.

In a frying pan saute the sausage, onion and red pepper in oil. Scoop out the sausage mixture into the broth. Skim off any fat in the broth created by the sausage. Add the salsa, corn and sweet mesquite seasoning.

Put some of the broth in a cup and mix in the flour. Add the cream to the flour/broth mixture and pour it all back into the soup.

Serve with shredded pepper jack cheese.