Southwest Chicken Chili Soup

Name: Southwest Chicken Chili Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: leftover Rotissarie Chicken Breasts shreded; Frozen White Corn (I froze fresh corn from the summer season); 2-2 1/2 cups butternut squash diced; 1 cup broccoli; 1 can of trader joe's black beans (rinsed); 1 medium onion; 3 garlic cloves; 1 tbsp evoo; 1-2 tbsp tomato paste (to help thicken broth); 1 box of chicken broth (fat free); seasonings (according to taste--you could use taco mix i think would work well also); cumin; paprika; chili powder; oregano; garlic powder; siracha sauce; top with white rice sour cream avocado tortilla chips or bread.

Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 8

Ingredients

leftover Rotissarie Chicken Breasts shrededFrozen White Corn (I froze fresh corn from the summer season)2-2 1/2 cups butternut squash diced1 cup broccoli1 can of trader joe's black beans (rinsed)1 medium onion3 garlic cloves1 tbsp evoo1-2 tbsp tomato paste (to help thicken broth)1 box of chicken broth (fat free)seasonings (according to taste--you could use taco mix i think would work well also)cuminpaprikachili powderoreganogarlic powdersiracha saucetop with white rice, sour cream, avocado, tortilla chips, or bread.

Directions

I randomly chopped things from my fridge and threw it in the pot and eventually kept adjusting the recipe according to taste. I used a lot of ground cumin, chili powder, garlic, paprika, and oregano as seasoning. If I were to do one thing differently, i'd omit the corn starch and tomato sauce and just add tomato paste instead to thicken it up. I couldn't find tomato paste until the very end.

very hearty!

Number of Servings: 8

Recipe submitted by SparkPeople user CURDLEDCHEESE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 190.8
Total Fat: 3.4 g
Cholesterol: 23.0 mg
Sodium: 867.8 mg
Total Carbs: 27.2 g
Dietary Fiber: 7.1 g
Protein: 13.9 g

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