While not strictly period, it's one of those that tastes better the second day, and the cumin gives it enough flavor so that it is delicious COLD -- something to think about in the summer.

For those of you who are truly interested in period recipes, I am currently experimenting with hardtack recipes; trying to come up with a palatable dish from parched corn; and playing with a mixture of dried corn, onions, bell peppers, and spices that can be eaten as is or reconstituted into a soup. Confused
 
 

Southwestern Chicken Soup

2 quarts chicken broth, plus 1 quart water
Chicken carcass and two large boned breasts, or roasted chicken. If using roasted chicken remove meat from bones and reserve.
3 Tbs. vegetable oil
2 large onions (2 cups), diced
2 large carrots, peeled and cut into rounds or half rounds
2 large celery stalks, sliced
1 tsp. dried thyme leaves

Bring broth, carcass, and water to a simmer over medium-high heat in a large soup kettle. Reduce heat to low, partially cover and simmer 30 minutes.

While waiting, cook chicken breasts unless using roasted chicken.
In another pan, add oil, then onions, carrots and celery. Sauté until soft, about 8 to 10 minutes. Add to soup. Bring to a simmer.

Strain broth to remove carcass, pick meat from bones and return to soup. Cut meat into small pieces and add to soup along with sauted vegetables. and return to a simmer.

Add to soup:

2 16-ounce cans black beans, drained
2 Tbs. Ground cumin
1 10-ounce package frozen corn
2 tsps. Chili powder
1 14.5-ounce can diced tomatoes
1 jalapeño pepper, stemmed, seeded and minced
(optional)1 or 2 cans of Rotel diced tomatoes and chili may be substituted for the tomatoes and peppers above
 

Simmer until tender (about 15 minutes).
(optional) Add 1/2 cup fresh cilantro before removing from heat.

Salt and pepper to taste, top with grated Monterey Jack cheese, and serve with tortilla chips.

Serves 6-8

Bear Rider