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Picante Chicken Soup

Whole cooked chicken (leftovers okay)
2 onions
1 head garlic
1 tsp whole pickled jalapenos
8-oz. can stewed tomatoes
1 cup milk
1 Tbsp. chili powder
1 Tbsp. cumin
1 tsp oregano

Put on two quarts of water to boil. Add a bit of olive oil, salt,
and about half of the cumin and chili powder. Add in the chicken
skeleton and one onion, chopped into large pieces. Let boil over
medium heat for 1-2 hours to get the flavor out of the chicken.
Go do something else for awhile. When you come back, strain out
the chicken and onions and save the stock.

Add one cup water and the can of stewed tomatoes. Chop the garlic
and onion into small pieces and add them. Stir well, add the
jalapenos, add the rest of the cumin and chili powder and oregano,
and the reserved chicken.

Cook over low heat for 20-30 minutes. Taste, and add a half-cup
of milk. Stir well, serve with a bit of grated cheese on top.

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