This soup is excellent as a first course or a tasty lunch.

Ingredients:

1 quart chicken broth *
1/2 cup V-8 juice
1/8 teaspoon rice vinegar *
1/2 cup tomatoes, chopped
1/2 large jalapeno pepper, ribs and seeds removed
2 tablespoons green bell peppers, medium dice
2 tablespoons red bell peppers, medium dice
2 tablespoons cilantro, chopped
1/2 cup red onions, medium dice
1/2 teaspoon garlic, minced
1/3 cup corn kernels
2 teaspoons Naughty Nelly’s Ancho Chile Powder
1/2 teaspoon oregano
1/2 teaspoon sea salt *
1 pinch Naughty Nelly’s Deadly Twelve Pepper Blend, to taste
9 ounces jack cheese, grated
12 ounces cooked chicken, boneless
24 blue corn tortilla chips

Instructions:

Combine the first fourteen ingredients (up to and including the white pepper) in a two-quart stockpot and bring to a boil. Reduce heat to a low simmer and cook until vegetables are tender but firm.

To assemble the soup for consumption you will need six 10 ounce soup bowls. In the bottom of each put two ounces of chicken meat. Place a nice little pile of grated jack cheese (about 1-1/2 ounces) on top of the chicken, then crumble (but not too small) 4 blue corn tortilla chips over the top of the cheese and chicken meat.

When you are ready to serve, pour 6-8 ounces of hot prepared soup over the cheese, chicken and tortilla chips and serve at once.



Naughty Nelly’s Spanish Rice

A must with southwestern dishes of all kinds. This recipe is simple to make and holds up well in the refrigerator for leftovers.
Serves 4

Ingredients:

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons Naughty Nelly’s Ancho Chili powder
1 pinch Naughty Nelly’s Deadly Twelve Pepper Blend
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped

Preparation:

In a saucepan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder and pepper. Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover and go away for 25 minutes. Do not stir, do not look under the lid, do not worry !!

Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on . Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes.

Now... If you didn't cheat and if you didn't worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile. If you did cheat...Well, Shame on you!