Southwest Chicken Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 391.9
- Total Fat: 13.6 g
- Cholesterol: 68.1 mg
- Sodium: 617.8 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 7.1 g
- Protein: 31.5 g
View full nutritional breakdown of Southwest Chicken Soup calories by ingredient
Introduction
I developed this recipe when it snowed in Knoxville, TN to warm up! Really yummy with lots of different proteins; feel free to add or change up vegetables as seasonally appropriate. I developed this recipe when it snowed in Knoxville, TN to warm up! Really yummy with lots of different proteins; feel free to add or change up vegetables as seasonally appropriate.Number of Servings: 12
Ingredients
-
4 Chicken Breasts (boneless, skinless)
1 Tbl olive oil
1 red onion (diced)
1 cup Brown rice, long grain (cooked)
1 cup Pinto beans (canned)
1 cup Black beans (canned)
1 cup Great Northern beans (canned)
1 cup Corn (canned)
1 cup Chopped spinach (frozen)
1 can Diced tomatoes
15 Baby carrots (sliced)
4 cups chicken stock or broth
2-4 cups water (depending on how thick you like it)
1 Tbl chili powder
.5 Tbl cumin powder
Salt and pepper to taste
Garnish:
Dollop of Sour cream, sprinkle with cheddar cheese, serve with tortilla chips on the side.
Directions
Rub the chicken with about half of the seasonings (chili powder, cumin & garlic powder). Cook in a non-stick pan with the olive oil, about 4 minutes on each side at a medium-high heat.
Remove the chicken from the pan, cut into bite sized pieces, and set aside. Add the diced red onion to the pan and cook briefly, just enough to bring out the flavor of the onion but not until caramelized.
In a large stock pot, combine all ingredients. Bring to a boil, then reduce heat to simmer for at least 20 minutes (or until carrots are cooked through). Season to taste; I prefer a very spicy soup so add about double as much chili powder. Feel free to keep on the stove on a low heat for up to an hour to bring out the flavor of all the beans and vegetables.
Garnish each bowl with a small dollop of sour cream, a sprinkling of cheddar cheese and a half serving of tortilla chips.
Makes 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ISOLDE316.
Remove the chicken from the pan, cut into bite sized pieces, and set aside. Add the diced red onion to the pan and cook briefly, just enough to bring out the flavor of the onion but not until caramelized.
In a large stock pot, combine all ingredients. Bring to a boil, then reduce heat to simmer for at least 20 minutes (or until carrots are cooked through). Season to taste; I prefer a very spicy soup so add about double as much chili powder. Feel free to keep on the stove on a low heat for up to an hour to bring out the flavor of all the beans and vegetables.
Garnish each bowl with a small dollop of sour cream, a sprinkling of cheddar cheese and a half serving of tortilla chips.
Makes 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ISOLDE316.