This week I found it to be typical East Tennessee weather in January – cold, rainy and overall dreary.  It affects my mood although I try to pretend it doesn’t.   After traveling last weekend and being around kids with snotty noses, I started having my own stuffy head and runny nose.  So I always find this to be a good time to make a big pot of soup.    This is a favorite because it takes minutes to prep, makes a lot, and is very flavorful not to mention it’s healthy.   You can easily make it vegan as well.

Southwest Chicken Soup

Southwest Chicken Soup & Grilled Cheese

(served with grilled cheese on Rudi’s whole grain gluten-free bread and Horizon organic American singles)

Ingredients:

2 boneless, skinless chicken breasts

½ tsp olive oil

1 tsp lime juice

½ tsp. chili powder

¼ tsp ground cumin

16 oz. of Chicken Broth (I use Pacifica Foods organic free range low sodium GF chicken broth in 8oz. 4pks)

1 can Muir Glen organic fire roasted diced tomatoes  (drained)

1 can of organic Black beans (drained)

1 can of Private Selection organic Tri-bean blend (drained) from Kroger

1 jar Muir Glen mild salsa

Torilla chips – crushed (I replace with Beanitos Black Bean Chips or Lundberg Rice Chips)

1 cup shredded cheddar cheese

Directions:

1. Heat oil on low in large soup pot.
2. Cut chicken into small bite-sized chunks and add to pot as you cut.
3. Raise heat to medium high and cook for 2 minutes,  stirring occasionally.
4. Add the lime juice, garlic, chili powder and cumin.
5. Cook another 2 minutes.
6. Add broth, salsa, cans of vegetables and stir well.
7. Cover and bring to a boil.
8. Reduce heat to medium and continue to boil for 10 minutes.
9. Reduce heat to low to simmer until ready to serve.
10. Ladle soup into bowls and garnish with tortilla chips and cheese.

Makes 8-12 generous servings.   I can’t have corn which is why I substitute the chips and often don’t even use the chips.  You can also replace 1 can of corn for the tri-beans if you prefer.