Southwestern Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb (16 oz) chicken breasts, chopped into bite-size pieces 1 small onion, chopped 3 cloves garlic, chopped1 jalapeno pepper, seeded and chopped (optional; leave in seeds for more heat)1 green pepper, chopped 4 c fresh spinach or about 4 oz frozen spinach (this is an estimate; you can add more or less) 1 T cumin1 T olive oil 1 14-oz can chopped tomatoes (preferably low-sodium) 2 avocados, chopped 1 quart chicken stock (preferably reduced-sodium) 1/4 c cilantro, torn 2 limes, juiced 1 14-oz can pinto or black beans, drained and rinsed2 c cooked brown rice
Makes 8 hearty cup-size servings
If you're not using cooked rice, start making rice before you begin the soup.
Heat oil in a large soup pot set over medium-high flame, and add garlic, onion and peppers. Cook until soft and starting to get some color, about 5 minutes. Lower heat to medium. Add chicken and cumin and cook another five minutes. Add chicken broth, beans, spinach and tomatoes. Raise heat to medium-high and simmer for 10 minutes. Remove from heat and add lime juice, stirring well. Season with salt and pepper to taste. (Sodium from optional salt not included.)
To serve: place 1/2 c rice in bottom of each bowl. Sprinkle avocado and cilantro on top.
(For vegetarian version: Heat olive oil, add garlic, onion and peppers, cooking until fragrant. Add stock, tomatoes and beans, and allow to simmer for 10 minutes. Add lime juice. Remove from heat and add about 1/4 of an avocado and 1/2 T cilantro to each bowl.)
If you're not using cooked rice, start making rice before you begin the soup.
Heat oil in a large soup pot set over medium-high flame, and add garlic, onion and peppers. Cook until soft and starting to get some color, about 5 minutes. Lower heat to medium. Add chicken and cumin and cook another five minutes. Add chicken broth, beans, spinach and tomatoes. Raise heat to medium-high and simmer for 10 minutes. Remove from heat and add lime juice, stirring well. Season with salt and pepper to taste. (Sodium from optional salt not included.)
To serve: place 1/2 c rice in bottom of each bowl. Sprinkle avocado and cilantro on top.
(For vegetarian version: Heat olive oil, add garlic, onion and peppers, cooking until fragrant. Add stock, tomatoes and beans, and allow to simmer for 10 minutes. Add lime juice. Remove from heat and add about 1/4 of an avocado and 1/2 T cilantro to each bowl.)
Nutritional Info Amount Per Serving
- Calories: 270.5
- Total Fat: 10.6 g
- Cholesterol: 35.1 mg
- Sodium: 178.4 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 8.0 g
- Protein: 19.8 g
Member Reviews
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KATHIH1
*Serve with whole-wheat tortilla strips that have been baked until crisp. (Add 33 calories per serving; about 1/4 of an 8" tortilla.)
Other suggestions:
Add your favorite salsa instead of canned tomatoes.
Use 3 large fresh tomatoes when they're in season.
Top your soup with low-fat so - 4/24/09
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MRSGWYNN
Easy to make. Great color. Great mix of flavor and textures. The jalapeno was spicy enough for most tastes (I used 1/2 the seeds and ribs). Paired very well with "Spicy Southwestern Salad" also available on this site. Served to a SparkFriend (ODDBODKIN) and her DH. All adults and 13yo boy loved it. - 5/18/09
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JINFROG
I did not add the spinach, I followed along with the directions and realized when it was done it never said to add it! I did have a bag of frozen roasted peppers, green red and yellow, I used this instead of a fresh green pepper. Instead of plain tomato, used Rottell with lime and cilantro - 4/28/09
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ALTHEA13
My family raved about this soup. I used a can of Eden Organic Caribbean Black beans, undrained, and added corn scraped off a leftover cob from the night before. I used 1/2 cup salsa in addition to a tin of diced tomatoes. Served with whole wheat quesedillas made with low fat cheese. - 8/9/10
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SIGNACE
I was making chicken breasts like I usually do and decided to make a soup out of it. I was able t use a lot of my GINORMOUS bag of spinache from costco in this and I love it!! I did change it to suit what I had laying around. (Chicken,spinache,green pepper,black beans,brown rice,and tomatoes) YUM! - 8/17/10