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
(served with grilled cheese on Rudi’s whole grain gluten-free bread and Horizon organic American singles)
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
- Heat oil on low in large soup pot.
- Cut chicken into small bite-sized chunks and add to pot as you cut.
- Raise heat to medium high and cook for 2 minutes, stirring occasionally.
- Add the lime juice, garlic, chili powder and cumin.
- Cook another 2 minutes.
- Add broth, salsa, cans of vegetables and stir well.
- Cover and bring to a boil.
- Reduce heat to medium and continue to boil for 10 minutes.
- Reduce heat to low to simmer until ready to serve.
- 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.