Sopa De Pollo

• 4 cups chicken stock/broth/water
• 4 chicken quarters, seperated
• 5 russett potatoes cleaned/peeled and chopped into bite size pieces
• 1/2 can hot rotel
• 1/2 can miled rotel
• 1 medium onion frenched
• 3 dashes good quality hot sauce
• 1/4 tsp cumin powder
• Kosher salt to taste
• Fresh ground black pepper to taste
• Crushed red pepper to taste
• Lemon pepper to taste.
• 1 handful chopped cilantro, fresh lemon/lime juice and jack cheese for garnish.

1. 1. Rinse chicken removing any additional feathers that may have been left behind. Season with salt and pepper according to taste.
2. 2. Heat large soup pan over medium high heat and brown chicken on both sides.
3. 3. Remove from pan and drain. Add broth/stock/water to pot and deglaze the pan. Add potatoes and bring to a boil.
4. 4. Add browned chicken to pot, add both types of rotel, onions, cumin, red pepper and lemon pepper according to taste and return to a boil, add additonal salt as needed.
5. 5. Cover and cook until potatoes and chicken are cooked through. Add dashes of hot sauce at the end.
6. 6. Serve with garnishes of cilantro, lime and jack cheese.

chicken stockbrothwater, chicken quarters, potatoes, hot rotel, onion frenched, hot sauce, cumin powder, kosher salt, fresh ground black pepper, red pepper, lemon pepper, handful

Taken from www.epicurious.com/recipes/member/views/sopa-de-pollo-50002081 (may not work)