Southwestern Chicken Soup
18 May 2011 4 Comments
in Chicken, Crock Pot, Soup Tags: Chicken, Soup
Southwestern Chicken Soup
I am fairly certain that Noah had a cook on his Ark, and that the guy’s specialty was soup. How else could they have survived 40 days of this nasty weather, divine intervention or not? I do not know what is going on in New England lately, but I sure didn’t expect to be wrapped in a blanket, wearing my favorite slippers and gripping a mug of hot chocolate in front of my fireplace in the middle of May.
Soup is one sure way I know to get folks warmed up. Even under the most bone-chilling of conditions, soup is a welcome friend that warms from the inside out. In fact, there is an old Spanish proverb that goes something like, “Of soups and loves, the first is best.” Interpret this how you like, but I take it to mean, simply, that soup is greater than love.
Whatever. Got a chill? Need some warmth? Give this recipe for Southwestern Chicken Soup a try. Many thanks to my volleyball pal, Lynn, who sent the recipe to me to try. It’s got a little kick from the jalapeno, and is quite satisfying thanks to the chicken and black-eyed peas. I’m not saying it’s better than L-O-V-E, but I do guarantee it’ll give you that toasty, warm feeling, like someone just gave you a nice compliment.
You can make this as is below, or with the addition of corn tortillas. Both are great. The tortillas thickened it up slightly and gave it a heartier texture, which I loved. If you are a tomato-shy family, cut down to one can of tomatoes and replace with a cup of frozen corn.
Southwestern Chicken Soup
Serves 6
1.5 lbs. boneless chicken breast
4 c. vegetable broth
1 – 14 oz. can black-eyed peas, undrained
2 – 14 oz. cans of fire roasted diced tomatoes
1 – 4 oz. can chopped green chiles
1 medium onion, chopped
2 garlic cloves, crushed
1 T. lime juice
1/4 t. cayenne pepper
1/2 t. cumin
1 jalapeno pepper, seeded and chopped fine
salt and pepper to taste
1 avocado, pitted and diced
4 small corn tortillas, cut into strips (optional)
Southwestern Chicken Soup (tortillas added)
1) Add first 11 ingredients to crockpot, and cook, covered, on low 8 hours, or high 4 hours. [Add tortillas in this step if you are using them]
1) Alternate first step– instead of crockpot, simmer on stovetop, covered, for 35-40 minutes.
2) Remove chicken breast to a cutting board, and shred with two forks. Add back into soup.
3) Salt and pepper to taste
4) Serve with diced avocado on top.
Rainy Soup Day
06 May 2011 6 Comments
in Chicken, Soup Tags: Chicken, Soup
Chicken and Rice Soup
For me, soup isn’t satisfying unless its chock-full of stuff with barely enough broth for each spoonful. This recipe is exactly that — hearty and filling, needing only a piece of cornbread or a salad to make it a meal. But what I like best about this recipe is that every ingredient is something I always have on hand. It’s simple, quick and delicious and even better the next day, as many soups are.
I cooked this on the stovetop, but you can easily adjust for your crockpot. Just add the cooked rice in the last hour so it doesn’t hog all the broth for itself. Instant brown rice is a decent time-saving substitute if you don’t have the time for regular brown rice.
Chicken and Rice Soup
Serves 6
8 c. chicken broth
1 lb. package of chicken tenders, cut into bite-size chunks
3 med. carrots, sliced
2 celery stalks, sliced
1 c. frozen corn kernels
1/2 t. thyme
1/2 t. basil
1 1/2 c. cooked brown rice (reg or instant)
salt and pepper to taste
1) Heat broth, chicken, carrots, celery, corn, thyme and basil over medium heat. Simmer for about 20 minutes, covered, until the chicken is cooked through and vegetables are tender.
2) Add brown rice and simmer for another 5 minutes.
3) Adjust seasonings, salt and pepper as desired.
