Southwestern Chicken Soup » Foodom

Southwestern Chicken Soup

$45.50 Cooking Fee
Serving Size: 12 ounces
Recipe by:
Mayumi Tavalero
This soup is filled with Southwestern flavors such as cumin, chili, and garlic, and is hearty enough to serve as a main dish. Perfect for a chilly night!
  • Cooking up to 10 servings
  • Storing
  • Clean Up
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
  • Add the garlic, cumin and chili powder. Sauté for an additional minute or two, being careful not to burn the garlic or spices.
  • Add the chicken stock, tomatoes, corn, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Meanwhile make the tortilla garnish by heating oil in a deep saucepan over medium heat. Drop in about 1/3 of the tortilla strips at a time and cook until crisp. Drain on paper towels.
  • Remove chicken breasts from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
  • Add salt and pepper; stir in cilantro. Adjust seasonings.
  • Place an equal amount of soup in each serving bowl. Top with tortilla strips and a tablespoon or two of cheese.

Cook Times

Active Prep10
Hands-On Cook15
Hands-Off Cook17
Recipe Serving Size10

Ingredients

Ingredients

  • ¼ cup extra virgin olive oil
  • 2 yellow onion medium, diced
  • 8 clove garlic finely chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 12 cup chicken stock room temperature or cold
  • 56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use
  • 2 cup frozen corn kernels
  • 30 ounce canned black beans drained and rinsed
  • 1 ½ pound boneless skinless chicken breast
  • ¼ cup fresh cilantro coarsely chopped
  • 1 teaspoon Kosher salt
  • teaspoon ground black pepper

Garnish:

  • 5 corn tortilla cut into strips about ¼ inch wide and 2 or 3 inches long
  • 2 cup avocado oil for frying
  • 1 cup Mexican cheese blend such as Queso Fresco, crumbled

Cooking Tools Required

Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove
Reheating/Serving Instructions

Heat in microwave on high power until desired temperature is reached.

Nutrition

Calories: 828kcal | Carbohydrates: 46g | Protein: 33g | Fat: 59g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 1431mg | Potassium: 1250mg | Fiber: 10g | Sugar: 11g | Vitamin A: 454IU | Vitamin C: 21mg | Calcium: 191mg | Iron: 5mg

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