SPICY SOUTHWESTERN CHICKEN SOUP RECIPE RECIPE - (4.3/5)
Provided by KeyIngredient
Number Of Ingredients 11
Steps:
- 1. Saute Celery, Onion and Carrots in 1 tablespoon of oil in a large saucepan until soft 2. Add the remaining ingredients EXCEPT the Cream and Cilantro 3. Bring the Soup to a boil stirring constantly then reduce heat to low 4. Now add the Cream and Cilantro and simmer the Soup for about 15 minutes, stirring often Serve this soup with tortilla chips or a rustic bread and you have a great meal! Recipe by: Hot Dish Homemaker
EASY SOUTHWESTERN CHICKEN SOUP
A great tasting soup I threw together when I was doing Phase 1 on the South Beach® diet. Very filling and satisfying, and even better the next day!
Provided by VickiS
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 14.9 g, Cholesterol 17.2 mg, Fat 2.4 g, Fiber 5.6 g, Protein 10.6 g, SaturatedFat 0.6 g, Sodium 955.8 mg, Sugar 1.2 g
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.
SPICY SOUTHWESTERN SOUP
Make and share this Spicy Southwestern Soup recipe from Food.com.
Provided by Kay D.
Categories Beans
Time 1h40m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Boil soup mix and water or stock for 5 minutes.
- Simmer for 60 to 90 minutes; adding water if necessary to maintain desired consistency.
- Include diced chicken if desired.
- The flavor is enhanced if refrigerated and served the next day.
- Season with lime juice and chopped fresh cilantro.
Nutrition Facts : Calories 5.7, Sodium 14.1, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 0.2
SOUTHWEST CHICKEN SOUP
Make and share this Southwest Chicken Soup recipe from Food.com.
Provided by chef 1026044
Categories Poultry
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil to medium in large soup pot.
- Brown meat, onion, garlic and spices.
- Add all canned ingredients and bring to low boil.
- Reduce heat and simmer 15 minutes.
- Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
- Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.
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- Heat a large sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, and sauté 3 minutes. Add broth, rice, cumin, and beans; bring to a boil. Reduce heat; simmer 15 minutes. Stir in chicken, cilantro, pepper, and salt; simmer 5 minutes or until chicken is thoroughly heated.
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- Put ancho chiles into a bowl and cover with boiling water, let set for 30 minutes. Remove stems and seeds and chop.
- Meanwhile, place chicken breasts in water over medium-high heat and boil until done, remove and shred with two forks
- Heat oil in a dutch oven, add onions, jalapenos, ancho chiles and cook until soft. Add garlic and cook for 1 minute.
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