| Course | Main Dish, Soup |
|---|---|
| Cuisines | Mexican |
| Cooking Methods | Boiling, Simmering |
| Diets | Egg Free, Gluten Free, Refined Sugar Free, Soy Free |
| Main categories | Comfort, Ethnic Authentic, Training Athlete |
| Main Ingredient | Poultry, Vegetables |
| Recipe Author | Mayumi Tavalero |
Southwestern Chicken Soup
Serves: 10
Serving Size: 12 ounces
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!
Recipe by:
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Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top StoveIngredients
- 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
- ⅓ 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
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.
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
Southwestern Chicken Soup
$42.00 cooking fee
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