Southwest Chicken Soup

Southwest Chicken Soup

With a few inexpensive ingredients, you can make a filling and nutritious meal in no time! This recipe makes enough for 6 hungry adults. You can double it and feed a house full.

1-2 lbs chicken–breast, whole cut up, legs, thighs, or quarters
1 can whole kernal corn (16 oz)  [may sub 1 lb frozen corn, or the kernals from 4 ears of corn]
1 can light red kidney beans (16 oz) [may sub 1/2 lb dried beans, cooked or 16 oz can of pinto or black beans]
1 28 oz can crushed tomatoes with garlic and onion [may sub 28 oz can spaghetti sauce, 4 oz can tomato paste, 28 ounce can whole tomatoes]
Seasonings to taste–your choice of salt, pepper, garlic, onion, chili powder, taco seasoning, southwest seasoning powder, red pepper, jalapeno powder, chipotle sauce, cumin, oregano, parsley

Remove skin from chicken (if applicable), cover with water, season with salt, pepper, and any other seasonings you like. Bring to boil. Cook until chicken is done in center and tender,(about 25 minutes for chicken leg quarters). Remove chicken from pot. Allow stock to cool. Using a large spoon, skim any fat floating on the surface. Discard. Return stock to heat. Meanwhile, remove chicken from bones (if applicable) and put it back into the hot stock. Add tomatoes, beans, and corn. Add seasonings. Taste. Adjust seasonings. Add a little water if the tomatoes are too strong. Bring mixture to a boil. Reduce heat medium low, then simmer for at least 15 minutes to enhance flavor. The longer it simmers, the better the flavor.

Can be served alone, or with cornbread, frybread, tortilla chips, or crackers. Can be topped with avocado, cheese, and/or sour cream.




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