Southwestern Chicken Chili Soup
I wasn't sure if this was a soup or a chili, so I went with both. This hearty soup will warm you from the inside out.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
gf
broil
soup
main dish
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 1/2 teaspoons salt
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 cup onion diced
- 1 tablespoon oil
- 2 boneless skinless chicken breast halves cut into 1/4 inch wide strips
- 1 tablespoon butter unsalted
- 4 cloves garlic coarsely chopped
- 1 can diced tomatoes and green chile
- 1 can corn kernels drained
- 1 can light red kidney beans rinsed and drained
- 1/4 cup cilantro chopped
- 1/2 teaspoon roasted cumin
- 1/4 teaspoon dried lemon peel
- Carbohydrate 193.142659902587 g
- Cholesterol 41.8457812532702 mg
- Fat 21.4528418014922 g
- Fiber 34.7561197459984 g
- Protein 42.870693300331 g
- Saturated Fat 3.77962103458884 g
- Serving Size 1 1 Serving (3331g)
- Sodium 5169.20607301728 mg
- Sugar 158.386540156589 g
- Trans Fat 3.68093722578191 g
- Calories 1081 calories
Preheat a large stock pot over medium high heat. Season chicken with salt and pepper. Add butter and oil to pot and brown chicken for 4-5 minutes. Remove to a plate. Add the diced onion and saute for 3 minutes. Add the garlic and saute for 2 more minutes, stirring occasionally. Deglaze the pot with balsamic vinegar. Return chicken and any juices to the pot. Add remaining ingredients, bring to a simmer and cook for 30 minutes.
