My boyfriend's mom is an amazing cook! I get a lot of cooking ideas from her. She made this spicy chicken soup dish for us a few months ago. It was so delicious and spicy!! She went over how she prepared it and what ingredients she used. That following week I came up with my own recipe for it. I used chicken legs in my version.  <Side note>- I always have chicken legs stored in my freezer. They are always on sale and perfect to use when cooking for two.

Since then, I have learned to whip up this chicken recipe when I want to make a fast meal during the week. For the soup base, I literally just just throw everything in one pot.  It only takes about 45 minutes (including prep!). 









Spicy Arbol Chicken Soup
Ingredients:
7-8 Arbol Chiles (If you want a mild versions, use 4 as these chiles are HOT)
8 Chicken Legs
1 cup of Tomato Sauce
1 tablespoon of Kerr Caldo de Tomate Seasoning
1 tablespoon of Olive Oil
2.5 quarts of Water
1/2 teaspoon of salt

Directions:
1. Fill a 5 quart pot halfway. Add oil, salt, and chicken. Boil for 10 minutes.
*As your chicken is cooking, now would be a good time to work on your Calabaza Squash and Onion Side*
2. Cut a small slit at the top of each arbol chile pepper. 
3. Add chili, tomato sauce, and seasoning to the pot. Cook on medium high heat for 30 minutes.

Calabaza Squash and Onion Side
Ingredients:
4 Calabaza Squash
1/2 Yellow Onion
2 tablespoons of butter
1/2 cup of water
Dash of salt

Directions:
1. Chop Onions and squash into small slices 1-2 inch slices.
2. Add butter and onions to a large skillet. Cook on medium heat until onions are caramelized. About 10-15 minutes.
3. Add water and zucchini to the skillet. Stir around until onions and zucchini is evenly dispersed.
4. Cover and cook on a low heat setting for 15 minutes.

*Serve on top of your soup!!