Sunday, March 24, 2013

Southwest Chicken Soup

Since spring has decided not to appear yet and we have a small snowstorm on the way, I thought it would be perfect to make some warm and comforting soup! This recipe was adapted from the cookbook, "Healthy Treasures Cookbook" by Annette Reeder.  This is one of those soups where you need to prepare a few ingredients, throw it all in the crockpot, and let it cook all day.  All the flavors will combine together and taste super yummy! Feel free to half or double the recipe for your needs.  I hope you try it soon!

Southwest Chicken Soup
(serves 8)

2 tsp (organic) butter
1 1/4 lbs boneless, skinless chicken breast
28 - 32 ounces organic chicken broth (low sodium is best)
16 oz. organic frozen corn
14 oz can diced tomatoes (I recommend the fire roasted diced tomatoes)
1 medium onion - chopped
1 medium green pepper - chopped
1 medium red pepper - chopped
1 jalapeno pepper - chopped (optional)
4 oz can chopped green chilies
1 1/2 tsp seasoned salt
1 tsp ground cumin
2 garlic cloves, minced
Pepper, to taste

1. Melt the butter in a large skillet on medium heat.  Sprinkle a little salt on both sides of the chicken and add it to the pan.  Brown the chicken on both sides until cooked through.

2. When the chicken is done, remove the chicken to a plate to rest for a few minutes.  While the chicken is cooking and resting, cut up the onion and peppers and mince the garlic. Add to the crockpot.

3. When the chicken is done resting, cut it into small bite-size chunks.  Add to the crockpot.

4. Add the remaining ingredients to the crockpot, stir to combine, cover, and cook on low for 7-8 hours.  Enjoy!!  I recommend serving it with some fresh salad and/or some organic blue corn chips and salsa or guacamole. (Check out my guacamole recipe here.)

No comments:

Post a Comment