Southwestern Vegetable Chicken Soup
Southwestern Vegetable Chicken Soup
Cinco de Mayo is in May and sometimes the weather in the Midwest is a bit chilly. Create this hearty, healthy soup for your friends and family gathering. Chock full of chicken, beans, veggies and everything yummy! Make it any day… Super good!
Southwestern Vegetable Chicken Soup
Yield: 8 – 10 servings
Ingredients:
Olive oil
2 medium onions, chopped
3 – 4 cloves garlic, minced
1-pound boneless, skinless chicken breasts, sliced
2 cups water
4 cups chicken broth (or 4 cups water with 2 tablespoons chicken soup base)
2 large carrots, sliced thin
2 poblano peppers, seeded and chopped
2 cups cut green beans, fresh or frozen
2 cups sweet corn, fresh or frozen
1 15-ounce can black beans, drained
1 15-ounce can pinto beans, drained
1 15-ounce can hominy, drained
2 15-ounce or 1 28-ounce can diced tomatoes
1 ½ tablespoons chili powder
2 teaspoons cumin
Dash cayenne pepper
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ cup lime juice, fresh or bottled
½ cup fresh cilantro, chopped
Garnish: Fresh cilantro and grated cheese
Equipment needed:
5 - 6 quart soup kettle or Dutch oven
Cutting board
Chef knife
Measuring cups, liquid and dry
Measuring spoons
Tongs or slotted spoon
Rubber spatula
Can opener
Small strainer
ladle
As you probably know, I love soup! Especially when it is rich and hearty…full of yummy ingredients. When the weather is a bit chilly, I always go for soup. This soup is super simple to make! All you need to do is chop a few things, open a few cans and your meal is ready in under 45 minutes! Over the years we have been known to have a party to celebrate Cinco de Mayo and chili or soup is often on the menu to feed the crowd. This soup definitely a crowd pleaser! Spice it up or down as you prefer too! Soup is like refrigerator Velcro too… so you can add a bit more veggies if you wish too… grab your stuff and let’s make a pot of soup!
The prep process is pretty easy. Grab your cutting board or two and get the process going. Start by slicing your boneless chicken breasts into 2-inch strips and chopping/ mincing onions and garlic. Place the Dutch oven or soup kettle over medium high heat for 3 – 5 minutes. Drizzle about 2 tablespoons of olive oil into the pan and sauté the onions and garlic for ~ 5 minutes until bright yellow in color. Place the chicken strips on top of onions and cover with 2 cups water. Cover and bring this mixture to a boil, reduce the heat and simmer for 15 minutes, or until chicken is tender.
I’m all about dovetailing activities while I cook to make cooking go quickly and efficiently! So, while the chicken is simmering, cut the carrots into thin coins and open up all the cans! Measure out the frozen beans and corn too. To chop the poblano peppers, cut in half and remove the seeds and white membranes from inside. Slice each half thinly and then chop. I often use a different cutting board or plate when cutting spicy peppers, as not to spice up other foods I don’t want hot. After chicken is tender, remove with tongs or a slotted spoon and place into a bowl to cool. This will be shredded after it’s cool enough to handle.
Almost finished! Next step is to add all the other ingredients. The cooked chicken has created a yummy, rich broth with the onions, so add the chicken broth next. (I often use water and chicken soup base, like Better than Bouillon, as it’s easier to store… your choice.) Add the chopped carrots and peppers and dump in the drained cans of beans, tomatoes and hominy to the broth. Next are green beans and corn, along with the spices and seasonings… sprinkle them in and stir well. Bring this mixture to a boil and simmer until carrots are tender-crisp, ~ 8 – 10 minutes.
Last step! Doesn’t the house smell wonderful? Go ahead a stir the pot and look at the beautiful mixture of vegetables… so pretty! While the soup was simmering, chop the cilantro and shred the chicken. I use my fingers to pull apart the chicken into bite-sized pieces… so much easier than a fork or tongs! Add these to the soup and stir. Next step is important! TASTE it! Adjust the seasoning to your liking with extra cayenne pepper or salt and taste it again! Now it looks spectacular… No?
Grab your soup bowls and ladle and dish it up! I’m sure your family or guests can’t wait to dig in! Garnish with a bit of fresh cilantro and a sprinkle of cheese. Makes a perfect meal! Serve with a slice of corn bread too… Enjoy!