A popular Tex-Mex dish that celebrates San Antonio’s famous River Walk. River Walk is San Antonio’s award winning 1.8 mile walkway built 15 feet below street level along the San Antonio River. Surprisingly, this beautiful cypress and palm tree line pedestrian magnet was once a polluted, neglected stream that almost became a paved over storm sewer. That was in the early l920’s when a devastating flood forced the city to deal with both problems. Fortunately, a group of concerned citizens formed the San Antonio Conservation Society. Their efforts and the vision of architect Robert Hugman culminated in 1938 when the WPA funded River Walk’s first phase. World War II in the 40’s and the flight to the suburbs in the 50’s stalled the next major step which took place in the early 60’s, just in time to be part of the city’s 250th birthday in 1968. Today, River Walk is anchored by eight major hotels, a major shopping mall, and over fifty restaurants. A wide variety of cultural events are held there throughout the year and it has become a model for other cities who wish to create their own successful river communities.
5 cups water
1 chicken breast half
8 oz. - V-8® juice
1—14 1/2 oz can whole peeled tomatoes, crushed
1 1/2 cups onions, chopped
1—14 oz can low sodium chicken stock
1 tsp, salt (or to taste)
Contents of spice packet (included)
1 medium bag of tortilla chips; blue, red, white or lime flavored
2 cups shredded cheddar or Monterey Jack cheese
2 ripe avocados, chopped
Lime wedges for garnish
Sort through and thoroughly wash beans. Soak beans 4 hours or overnight in water to cover by 2”. Drain and rinse beans well. Place beans in a large 6-8 quart soup pot along with the water and the chicken breast. Cover and bring soup to a boil. Reduce heat to medium low and cook soup for 1 hour.
Add next 6 ingredients. Cover and bring soup back to a boil. Reduce heat to medium low and cook for additional 30 minutes.
Using a slotted spoon, remove chicken breast onto a cutting board to cool. Remove and discard all bones and fat. Dice meat very fine and return it to the soup.
Vegetarian Version: In place of chicken, use - 3/4 pound of firm tofu that has been frozen in water and thawed. Crumble tofu and add at step 2. Replace chicken stock with water and veggie spices or vegetable stock. Complete recipe as directed.
To serve this regional favorite, place broken tortilla chips into serving bowls. Fill with hot soup. Top soup with cheese and avocado. Garnish with lime wedges. Traditionally served with a pico da gallo salad, fresh brewed iced tea, and caramel flan for dessert.
Serves 8-10. Freezes beautifully. Enjoy!
Beans, dried corn, diced green bell peppers, spices, premium chilies, jalapeno peppers, black and white pepper, granulated lime.