Southwestern Chicken Soup

soup with chicken, cheese and southwestern flavors

I really wanted to make chicken tortilla soup.  A hearty tomato based soup thickened with tortilla chips.  Filling and you guessed, it fattening.  But oh so delicious!  After doing a little internet research snuggled up with my cup of coffee and my phone early one  morning, I came across The Pioneer Woman’s recipe for Slow Cooker Chicken Tortilla Soup.  No tortillas or taco chips in it.  Huh?  What do I know about Southwestern cooking, anyway?  Not much, except that I like it.  And I liked her basic list of ingredients, most of which I used in the recipe below.  But I forgot to put it in the slow cooker. Or I didn’t have enough time to do it in the morning before I left for work.  Still the recipe I came up with didn’t take long, at all.  And I preferred that I browned the chicken first.

I gave the soup to my soup ladies and they all loved it…especially that it was much lower in calories than what I usually make.  I ate all the leftovers myself, adorning each bowl with the entire list of suggested garnishes.  When there was only a tiny amount left, I poured it on a pile of tortilla chips and pretended that it was a plate of fancy nachos.  Whatever your taste, however you decorate your bowl, this recipe is a winner.

 

Southwestern Chicken Soup

2 tablespoons canola oil

2 large boneless, skinless chicken breasts

1 taco seasoning pouch, I use McCormick

1 medium sized onion, diced

1 red pepper, chopped

1 yellow pepper, chopped

2 teaspoons chili powder

1 teaspoon cumin

1 28 oz. can diced tomatoes

1 16 oz. can diced tomatoes

1 4 oz. can diced green chilis

4 oz. tomato paste

3 cups chicken stock

1 chili in adobo, chopped

2 16 oz. cans black beans

salt and pepper

garnishes:

lime wedges, sour cream, grated cheddar, diced jalapeno, cilantro, tortilla chips

Heat oil in a large soup pot over medium high heat.  Coat chicken breasts with taco seasoning and add to pot.  Cook until chicken is browned on both sides.  Lower heat and add diced onion and remaining taco seasoning.  Stir to combine.  Cover pot and allow onions to soften, about 5 minutes.  Add chopped peppers, chili powder and cumin.  Stir to combine and cook uncovered for up to ten minutes until the peppers begin to soften and spices are fragrant.  Add tomatoes, green chilis, tomato paste, chicken stock and chili in adobo.  Bring mixture to a boil then reduce to simmer for 20 minutes.  

Remove chicken from soup and shred with forks into large pieces.  Add the chicken back to the pot.  Drain and rinse black beans and add to soup.  Taste and adjust seasonings with salt and pepper.  Serve with garnishes.

 

 

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