Southwestern Chicken And Vegetable Soup Recipes

SOUTHWESTERN CHICKEN AND VEGETABLE SOUP

Steps:

• Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
• Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
• Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
• Ladle soup evenly into 2 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
• Serving size: 1 3/4 cups soup with 2 slices avocado

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.

CLASSIC CHICKEN-VEGETABLE SOUP

Steps:

• In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

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.

SOUTHWEST CHICKEN VEGETABLE SOUP

Steps:

• Place large stock or soup pot over medium heat and add olive oil.
• Saute celery, potatoes, and carrots for 3 minutes, adding seasonings about halfway through.
• Add beans, broth, water, and tomatoes. Stir.
• Bring soup to a boil, then reduce heat to low.
• Simmer over low heat for up to an hour, though the potatoes will be done as early as 30 minutes in, depending on their size.
• Serve piping hot, sprinkling cheese over top if desired.

SLOW COOKER SOUTHWESTERN CHICKEN SOUP

Steps:

• In a large skillet, saute chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving.

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.

SPICY SOUTHWESTERN VEGETABLE SOUP

Steps:

• Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
• Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
• Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir.
• Simmer for another 10 minutes and serve with cheese and tortilla chips on top.