SOUTHWEST CHICKEN SOUP
Cook up a big pot of this hearty soup on Sunday. Then, reheat and ladle up for lunches during the week! -Will Smith, Beebe, Arkansas
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute red pepper and onion until tender. Add the garlic; cook 1 minute longer. Add the broth, beans, corn, lime, jalapeno, black pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in the tomato, green onions and chicken; heat through.
Nutrition Facts : Calories 199 calories, Fat 3g fat (0 saturated fat), Cholesterol 25mg cholesterol, Sodium 621mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges
SOUTHWESTERN CHICKEN SOUP
This slow cooker recipe brings people back for seconds. Chock-full of chicken, corn, tomatoes, peppers and chilies, the savory soup is sure to put a little zip in mealtime. -Harold Tartar, West Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.
Nutrition Facts :
SOUTHWEST CHICKEN VEGETABLE SOUP
This soup will warm you up and fill you up!! The beans, potatoes, and chicken are seasoned with southwest flavors that are sure to please. The sky is the limit for including vegetables. Summer squashes, corn, green beans, or anything else that you can get out of your garden or farmers' market! Just be sure to add more liquids to maintain the soup consistency that you desire.
Provided by riflchik
Categories Clear Soup
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place large stock or soup pot over medium heat and add olive oil.
- Saute celery, potatoes, and carrots for 3 minutes, adding seasonings about halfway through.
- Add beans, broth, water, and tomatoes. Stir.
- Bring soup to a boil, then reduce heat to low.
- Simmer over low heat for up to an hour, though the potatoes will be done as early as 30 minutes in, depending on their size.
- Serve piping hot, sprinkling cheese over top if desired.
Nutrition Facts : Calories 377.5, Fat 8, SaturatedFat 1.9, Cholesterol 36.6, Sodium 1109.4, Carbohydrate 49.2, Fiber 11, Sugar 7.4, Protein 28.5
MIKE'S SPICY SOUTHWEST CHICKEN SOUP
Steps:
- In a saute pan over medium heat, warm 1 tablespoon of olive oil. Add yellow onion, garlic, and cilantro. Saute to a golden brown. In a food processor, combine the sauteed mixture and the Roma tomatoes and process until smooth.
- In the same saute pan, over medium heat, warm 1 tablespoon of olive oil. Add tomato mixture, cumin, and lime juice. Cook until thickened and darkened for 5 to 6 minutes, stirring frequently or as necessary to avoid scorching. Transfer mixture to a large saucepan.
- Over medium-low heat, add chicken stock and acho chile to saucepan. Simmer uncovered, stirring occasionally, until mixture is moderately thickened (approximately 30 minutes.) You may season, to taste, with salt and black pepper when this process is complete.
- While soup is cooking, cut tortillas into thin strips. In a frying pan over medium-high heat, heat the vegetable oil. Drop tortilla strips in hot oil. Turn with tongs until crisp and brown, approximately 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Place aside.
- Preheat the oven to 350 degrees F.
- Coat chicken breasts with Southwest seasoning mixture. Place on a sheet pan and bake until internal temperature is 145 degrees F. Remove from oven. Set chicken aside to rest. Chop into bite-sized pieces, preserving coating as much as possible.
- Place desired amount of fried tortilla strips in bowl, top with prepared baked chicken pieces. Ladle soup over top. Garnish with shredded cheese, tomato, avocado, and green onions. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
SOUTHWEST CHEESY CHICKEN ENCHILADA SOUP
The taste of chicken enchiladas in a soup. I combined my favorite homemade enchilada sauce recipe with my old enchilada soup recipe and this emerged. My family goes wild when they find out this Southwest cheesy chicken enchilada is for dinner. Garnish with sour cream and black olives.
Provided by bleucheeseme
Categories Mexican Chicken Soups and Stews
Time 8h20m
Yield 8
Number Of Ingredients 15
Steps:
- Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
- Use forks to shred chicken. Stir in cooked rice.
- Ladle into bowls and garnish with Monterey Jack cheese.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 27.9 g, Cholesterol 58.9 mg, Fat 11.7 g, Fiber 5.2 g, Protein 23.9 g, SaturatedFat 6 g, Sodium 1969.4 mg, Sugar 5.3 g
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Ratings 14Calories 213 per servingCategory Healthy Chicken Soup Recipes
- To roast poblanos: Position oven rack about 5 inches from the heat source; preheat broiler. Line the broiler pan with foil. Broil whole poblanos, turning once, until starting to blacken, 8 to 12 minutes. Transfer to a paper bag and let steam to loosen skins, about 10 minutes. When the poblanos are cool enough to handle, peel, seed, stem and coarsely chop; set aside.
- Meanwhile, heat oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.
- Reduce the heat to medium and add onion, bell pepper, green beans and garlic. Cook, stirring, until beginning to soften, 5 to 7 minutes. Stir in chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in broth, beans, tomatoes and the chopped poblanos; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
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- Heat olive oil over medium heat in a dutch oven or soup pot. Add onions and bell pepper. Cook for approximately 6 minutes, or until vegetables are softened, stirring frequently. Add garlic and cook an an additional 30 seconds, or until fragrant.
- Add chili powder, cumin, tomatoes with juices, chicken broth, black beans, corn and chicken. Season with desired amounts of salt and pepper. Stir to combine. Increase heat to medium high and bring to a boil. Reduce heat to maintain a gentle simmer. Cover and simmer for 15 minutes.
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5/5 (1)Category SoupServings 8Estimated Reading Time 2 mins
- Heat olive oil in a soup pot over medium-high heat. Chop onion, add to the pot and cook, stirring until tender.
- Reduce heat to medium. Add chicken broth, tomatoes, tomato juice, salsa, carrots, celery, lime juice, corn, cumin, chili powder, oregano, garlic powder, and salt. Stir and bring to boil.
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