Southwest Chicken Soup

The weather is getting cooler (unless you’re in Southern California where it was 90 degrees yesterday…I’m ready for FALL!), which makes for perfect soup weather. This soup starts with poached chicken and chicken stock, adds diced tomatoes for depth of flavor, peppers and onions for color (and ups the veg factor) and spices to round it out. You could also grill the chicken. This is also a one-pot meal so there’s easy clean-up. There are so many options for this dish that can cut the prep time down to almost nothing:

  • use store-bought rotisserie chicken
  • use prepared chicken stock (I like Pacific Natural Foods…organic, free range)
  • substitute any other cooked meat you have (beef, pork, etc)

Ingredients:

1 pound (500 g) chicken breasts

2 bell peppers, any color

1 large onion

32 oz chicken stock

1 can (14 oz) diced tomatoes (I like Muir Glen Organics with adobo seasoning)

1 can (4 oz) diced green chilis (these are usually mild…you could use jalapeño for more heat)

2 tsp ground cumin

2 tsp smoked paprika

Salt and pepper to season

*if poaching the chicken breasts you may want to season the water with a generous pinch each of: peppercorns, cumin seeds, coriander seeds and salt

This slideshow requires JavaScript.

Directions:

1. To poach the chicken: add the meat to a large cooking pot in one layer. Add water (and spices if you want) until the meat is covered by about 1/2″ of liquid. Bring the pot to a boil, reduce to a gentle simmer (think a bubble here and there escaping) and cover. Let cook for 15 minutes. Turn off the heat and let sit for 15 minutes longer. Remove the meat, pour off the water and let cool while you prepare the rest of the ingredients. Shred once cool enough to handle.

2. Dice the peppers and onion. Add to the pot with a spoonful of cooking fat (your choice…coconut oil, butter, bacon fat, etc), and cook until the veg are softened and a bit browned.

3. Pour the chicken stock, diced tomatoes and diced chilis into the pot.

4. Add the cumin and paprika. Taste and add salt and pepper if needed (this will depend on if you used low-salt stock and/or personal preference).

5. Add the shredded chicken to the pot and heat through.

6. Serve with a chopped cilantro, sliced avocado, a sprinkle of pumpkin seeds, etc.

Advertisements

4 thoughts on “Southwest Chicken Soup

  1. This looks so good! I love that so many recipes you post are things I would eat anyway. I keep toying with the idea of doing a month of some special diet to see how I feel (like paleo, or vegan, or gluten-free) and blog about it. Maybe I’ll go paleo at some point!

    • Hey Ashley! I remember you saying that a little while back, and I’d really encourage you to give it a try (any of the options you listed), with gluten-free being the one that has improved quality of life for most people I know. Thanks for checking in on the blog!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s