Ww Southwestern Chicken Soup Recipes

SOUTHWESTERN CHICKEN SOUP

Steps:

• Heat 1 tsp 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 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
• Serving size: 1¾ cups soup with 2 slices avocado

SOUTHWESTERN CHICKEN 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 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
• Serving size: 1¾ cups soup with 2 slices avocado

SOUTHWEST CHICKEN SOUP

Steps:

• Mix all ingredients together.
• Place in crock pot and cook covered on low for 7-8 hours.
• Ladle in bowls and add garnish if desired.

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

WW SOUTHWESTERN CHICKEN SOUP

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
• 5. Serving size: 1¾ cups soup with 2 slices avocado.
• Notes.
• Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.

SOUTHWEST CHICKEN SOUP

Steps:

• In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute red pepper and onion until tender. Add the garlic; cook 1 minute longer. Add the broth, beans, corn, lime, jalapeno, black pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in the tomato, green onions and chicken; heat through.

SOUTHWESTERN CHICKEN SOUP

Steps:

• In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.

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 SOUP

Steps:

• Heat oil to medium in large soup pot.
• Brown meat, onion, garlic and spices.
• Add all canned ingredients and bring to low boil.
• Reduce heat and simmer 15 minutes.
• Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
• Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.

SOUTHWESTERN CHICKEN SOUP

Steps:

• Heat a large saute pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, and saute 3 minutes.
• Add broth, rice, cumin, and beans; bring to a boil. Reduce heat; simmer 15 minutes.
• Stir in chicken, cilantro, pepper, and salt; simmer 5 minutes or until chicken is thoroughly heated.
• Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges.