• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

MY Southwestern Chicken Vegetable Soup

  • 6servings

Add to MenuAdd to Calendar

Source: www.tastebook.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. My Southwestern Chicken Vegetable Soup

  2. Serves 6-8 generously

  3. 1 T bacon grease (Or EVOO)

  4. 1 small, sweet onion , diced

  5. 2 fresh poblano chile peppers; cored, seeded, diced

  6. 1 tsp whole cumin seed

  7. 1 can NAS diced tomato es

  8. 1/2 cup low-sodium tomato puree

  9. 1/2 to 1 tsp sugar

  10. 3 cups low-sodium chicken stock

  11. 1 cup water

  12. 1 1/2 tsp New Mexico chile powder

  13. zest of 1 lime

  14. 3/4 tsp dried cilantro

  15. 1 1/4 tsp Kosher salt (or TT)

  16. 1/4 tsp ground black pepper (or TT)

  17. 1 "full" teaspoon fresh garlic , minced

  18. 1 can low-sodium black bean s, rinsed & drained

  19. 1 1/2 cups frozen yellow corn kernels

  20. 1 cup fresh green bean s, sliced into thirds

  21. 2 1/2 cups seasoned, cooked chicken meat, cubed

  22. Peanut oil or Canola Oil

  23. 8 lower sodium flour or corn tortillas, thinly sliced into long "matchsticks"

  24. Toppings

  25. grated colby/jack cheese

  26. fresh lime juice

  27. Lime Cilantro Crema **

Instructions Jump to Ingredients ↑

  1. Heat bacon grease (or EVOO) in a deep stock pan. Add onions, poblanos peppers, and cumin seed. Cook over med heat until onions and peppers are tender and slightly caramelized, about 10 minutes, stirring frequently. Raise heat to med-high. Add diced tomatoes, including juice. Mix ½ cup tomato puree with sugar; add to pan. Pour in chicken stock and water. Stir. Add chile powder, lime zest, cilantro, black pepper, salt, and garlic. Stir well. Next, add black beans, corn and green beans. Bring to a boil, cover and reduce heat. Let simmer for 30 minutes. Add cooked chicken, stir. Simmer for another 10 minutes.

  2. While soup is simmering, bring an inch of peanut oil up to high heat in a small skillet. Fry the tortilla sticks in a single layer until crispy. This goes VERY FAST and can burn easily. It will take several batches to cook all of the tortilla strips. Drain on paper towels.

  3. To serve, ladle soup into a bowl, toss in a small scoop of tortilla sticks. Add toppings as desired.

  4. * Can also roast, seed, chop the poblanos peppers

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback