Southwest Chicken Soup
Try this Southwest Chicken Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 onion chopped
- 2 tsp salt
- 4 cloves garlic minced
- 3 tbs olive oil
- 1 tsp pepper
- 2 tsp ground cumin
- 2 cups cooked and chopped chicken
- 2 carrots sliced
- 1 cup corn kernals
- 1 30 oz can whole tomatoes with liquid
- 1 pasilla pepper seeded and stem removed
- 2 tsp mexican oregano
- 1 heaping tbs chili powder (i use chimayo)
- 6 cups chicken broth (preferably homemade)
- Carbohydrate 32.4610250641026 g
- Cholesterol 0 mg
- Fat 11.8054001325471 g
- Fiber 7.30588137020209 g
- Protein 4.70977288461538 g
- Saturated Fat 1.63607089803544 g
- Serving Size 1 1 recipe (269g)
- Sodium 100.041397435984 mg
- Sugar 25.1551436939005 g
- Trans Fat 0.60189712832271 g
- Calories 238 calories
Heat olive oil in large soup potAdd onions and carrots and cook until translucent (about 5 minutes)Add garlic and cook for one minuteAdd oregano, chili powder, cumin, salt and pepperIn a blender, puree tomatoes and pasilla pepper, add to potStir in chicken broth. Simmer for ½ hour then add cooked chicken and corn.Simmer until flavors have blended. Re-season if necessary and serve.
