Southwestern Chicken Soup
Submitted by: SP_STEPF
Introduction
A quick and hearty soup with plenty of spice!
Number of Servings: 8
Ingredients
- 1 lb (16 oz) chicken breasts, chopped into bite-size pieces
1 small onion, chopped
3 cloves garlic, chopped
1 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 cumin
1 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 rinsed
2 c cooked brown rice
Tips
I made this soup after trying a similar one at a restaurant. Theirs had fewer tomatoes, no beans and white rice. I wanted to add more nutrition, so I added spinach, a green pepper and more tomatoes, and I use white meat chicken instead of dark. Beans and brown rice add fiber. This new soup is a good compromise of taste and time.
Directions
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.)
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