Kimbell Museum Southwest Chicken Soup Recipes

CREAMY SOUTHWEST CHICKEN SOUP

Steps:

• Heat the oil in a Dutch oven over MEDIUM heat. Add the onion, bell pepper, and jalapeno pepper and cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the mixture and cook, stirring for another minute or two. Slowly pour in the chicken broth, stirring as you add it until smooth and just slightly thickened. Add the diced tomatoes (with juice), beans, chicken, and all the seasonings. Increase the heat and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes.
• Remove the lid and add the pieces of cream cheese. Stir until completely melted and the soup is smooth. Add the frozen corn and cook, uncovered, for 2 or 3 minutes. Squeeze in the juice from the lime and remove from the heat. Taste and season with additional salt and freshly ground black pepper, if desired.
• Spoon into bowls and add the toppings of your choice.

SOUTHWEST CHICKEN SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat.
• Add onion, bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes until onions and peppers begin to soften.
• Add chicken and season with salt and pepper. Cook, stirring occasionally, for 10 minutes.
• Add diced tomatoes, black beans, yellow corn, chicken broth, enchilada sauce, chipotle peppers in adobo sauce, paprika, ground coriander, and bay leaf. Stir to combine.
• Bring to a boil, reduce heat to simmer, cover and cook for 15 minutes.
• Add in chopped cilantro and the juice of 1 lime. Stir together, give it a taste, and add more salt if necessary.
• Serve in bowls topped with a dollop of sour cream, some cilantro sprigs, tortilla strips, and a lime wedge.

KIMBELL MUSEUM SOUTHWEST CHICKEN SOUP

Steps:

• In a large dutch oven or soup pot, saute the onions and celery in the oil until soft. Add the chicken stock or broth, chicken pieces (if using) and the brown rice. If using cooked chicken or turkey, add now. If using the chicken pieces, simmer until chicken is tender, 20 to 30 minutes. Remove chicken and set aside to cool (again if using uncooked chicken pieces).
• Continue cooking for another 15 minutes. Remove chicken from the bones and add back to the stock along with the remaining ingredients.
• Heat through and adjust seasonings to taste.

EASY SOUTHWESTERN CHICKEN SOUP

Steps:

• Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

SKILLET SOUTHWESTERN CHICKEN SOUP

Steps:

• In a large skillet, heat oil over medium heat. Add chicken and onion; cook and stir 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. , Stir in corn, beans, broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes to allow flavors to blend. Top servings with yogurt and cilantro if desired.