Spicy Southwestern Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
500 grams reduced fat vegetable stock500 grams bonesless, skinless chicken breast, chopped into small cubes1 chili pepper (or more to taste), finely minced (or processed in the chopper)4 cloves garlic (more or less to taste!), , finely minced (or processed in the chopper)6 large ripe red tomatoes300 g frozen sweet cornWater (as needed)
Makes 4 equal servings (or 8 equal servings for an appetizer).*
1. Pre-heat the broiler.
2. In a pot on the stove, bring the vegetable stock to a boil. Add the chopped chicken and boil until cooked through. (Top up with water if there is not enough liquid.)
3. While the chicken is cooking, put the tomatoes under the broiler. Turn once when the tops being to blacken. Broil until the skins are blackened and falling off. Allow to cool and remove the skins with tongs (saving as much liquid as possible!).
4. At the same time, put the frozen corn under the broiler and "toast" until it borwns, stirring as needed.
4. Remove the chicken from the stock and set to one side. Put the roasted, skinned tomatoes, the corn, the garlic and the chili into the stock. Top up with water if needed. Bring to a boil and simmer for 10-15 minutes to allow the flavours to blend.
5. Using a stick blender, blender or food processor, puree the soup so that the corn and the tomatoes, chili and garlic and blended but not completely smooth. Return the chicken to the pot. Return the pot to the heat and warm up until fully heated through.
6. Serve with tortillas, cheese (optional) and reduced fat sour cream (optional).
*Calorie information is based on 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHABROAD.
1. Pre-heat the broiler.
2. In a pot on the stove, bring the vegetable stock to a boil. Add the chopped chicken and boil until cooked through. (Top up with water if there is not enough liquid.)
3. While the chicken is cooking, put the tomatoes under the broiler. Turn once when the tops being to blacken. Broil until the skins are blackened and falling off. Allow to cool and remove the skins with tongs (saving as much liquid as possible!).
4. At the same time, put the frozen corn under the broiler and "toast" until it borwns, stirring as needed.
4. Remove the chicken from the stock and set to one side. Put the roasted, skinned tomatoes, the corn, the garlic and the chili into the stock. Top up with water if needed. Bring to a boil and simmer for 10-15 minutes to allow the flavours to blend.
5. Using a stick blender, blender or food processor, puree the soup so that the corn and the tomatoes, chili and garlic and blended but not completely smooth. Return the chicken to the pot. Return the pot to the heat and warm up until fully heated through.
6. Serve with tortillas, cheese (optional) and reduced fat sour cream (optional).
*Calorie information is based on 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHABROAD.
Nutritional Info Amount Per Serving
- Calories: 281.0
- Total Fat: 3.2 g
- Cholesterol: 72.5 mg
- Sodium: 110.9 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 6.0 g
- Protein: 34.3 g
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