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Mexican Eyeball Soup
Buddy Love

Mexican Eyeball Soup

A slow cooker chicken tortilla-style soup made with garden tomatoes, jalapeno and roasted chicken, served with hard-boiled eggs decorated as eyeballs.
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Ingredients Method Notes

Ingredients
  

  • 4 or 5 tomatoes frozen garden tomatoes, cubed
  • 1 jalapeno red, cubed; or substitute a dried chipotle pepper
  • 1 chicken breast from a store-bought roasted chicken, skin on, with the seasoning from the top of the chicken
  • water enough to cover
  • a couple of teaspoons salt
  • a couple of teaspoons cilantro
  • about 1/4 cup lemon juice
  • 2 eggs in the shell
  • 1 piece bread cut into four sections
  • butter for the toast
  • 1/2 avocado cubed
  • squeeze sour cream for the mouth and toast bones
  • squeeze basil for eyes, teeth and fingernails
  • a couple of small pouches mini cheeseballs for hair

Method
 

  1. Cube the tomatoes and jalapeno and add them to the slow cooker.
  2. Add the chicken breast, skin and seasoning included.
  3. Cover with water and cook on high for 3-4 hours.
  4. About 2 hours in, taste the liquid and add a couple of teaspoons of salt, a couple of teaspoons of cilantro and about 1/4 cup lemon juice.
  5. Keep cooking for another hour.
  6. Add the 2 eggs in the shell and cook for the remaining hour.
  7. Cut the bread into four sections, butter them and toast.
  8. Butter the bread sections and toast them.
  9. Cube the avocado.
  10. Put the avocado in the bottom of the bowl, then add the soup and the two eggs.
  11. Use squeeze basil to make eyes on the eggs.
  12. Use squeeze sour cream to make a mouth and dot it with squeeze basil for teeth.
  13. Use mini cheeseballs as hair.
  14. Squeeze sour cream onto the toast pieces, shaped like bones if you like.
  15. Add squeeze basil to the tops as fingernails.

Notes

Eat the hard-boiled eggs with the soup or save them for later; they absorb the soup's flavor and work well in egg salad sandwiches. A red jalapeno has less heat and more sweetness.