Sunday, February 16, 2014

Southwest chicken soup

Over the past week, I was traveling for work. After a week of packaged and takeout food, we ended up at Chile's for lunch one day. They had a Southwest chicken soup that was incredible. Served with a flatbread pizza with chicken and avocado, it was the perfect end to a long tour.

I decided to re-create it when I got home, and I used The Pioneer Woman's Chicken Tortilla Soup as a starting point. I knew I wanted a thicker and smoother soup, so I eliminated some of the water, added sweet potatoes and used an immersion blender. The result? Pretty good!

I served this with cheese quesadillas and roasted veggies on the side. See what you think!

Southwest Chicken soup

What you'll need:

1 t. ground cumin
1 t. chili powder
1 t. garlic powder
1/2 t. kosher salt
1 t. minced onion
ground black pepper
2 boneless, skinless chicken breasts
2 T. canola oil
5 garlic cloves
1 green bell pepper
1 yellow or red bell pepper
1 sweet potato
1/2 onion, optional
2-3 T. all-purpose flour
4 cups chicken broth (I used Better than Boullion)
1 10-oz. can diced tomatoes and green chiles
1 cup tomato juice
3 T. tomato paste
1 can black beans, drained
1 can chili beans
Cheddar cheese

All you need to do:

Heat oven to 375 degrees. Mix cumin, chili powder, garlic powder, salt, minced onion and pepper. Brush chicken breasts with oil, and sprinkle with half the seasoning mixture. Bake chicken for 25-35 minutes on a wire rack set inside a cookie sheet.

While the chicken is cooking, heat remaining oil in a Dutch oven. Chop garlic, peppers, sweet potato and onion, if using. Add to pan. Add in remaining spice mixture, and cook vegetables until soft, about five minutes. Sprinkle with flour and stir well. Add chicken broth, tomatoes and chiles, tomato juice and tomato paste. Bring to a boil, and stir well. Reduce to a simmer.

Once chicken is done, take out of oven, and slice thinly or shred. I used only half the chicken for the soup.

Once the soup has cooled, blend with an immersion blender. Then add sliced chicken, and beans. Bring to a boil again, and reduce to a simmer. Serve warm, topped with shredded cheddar cheese.

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