Southwest Chicken Soup

Mary Snowdon

By
@mimisnow

This is one of our favorite soup recipes. Seems I turn to this when its a rainy day.
You can change up the type of beans used with what you may have in the pantry as well as use chopped cooked chicken breasts or go vegan
Kids will love the taste and will not know they are eating such a healthy dish.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1 lb
ground chicken
2 clove
garlic-minced
1/2 c
onion-chopped
1 can(s)
garbanzo beans-drained
1 can(s)
kidney beans-drained
1 can(s)
black beans-drained
1 can(s)
tomato- petite diced-14.5 oz
1 can(s)
tomato diced w/ mild green chilies 10 oz
1 can(s)
chicken broth (14.5 oz -homemade if you have it)
1 c
frozen corn
1 oz
taco seasoning mix (1 envelope)
1/4 tsp
each; salt and pepper
2 c
water
toppings: shredded cheddar, sour cream & tortilla chips

Directions Step-By-Step

1
In your soup pot/dutch oven...Brown the ground chicken with the onion and garlic with a little olive oil on med-hi until the chicken is no longer pink and the onions have softened. Drain if needed.
2
Stir in the remaining ingredients. Bring to a boil, reduce heat to simmer, stir and cover the pot.
Simmer for 30-45 min. Stir every 10 min or so.
3
Dish up in individual bowls...top with shredded cheddar/or Mexican blend shredded cheese, sour cream and a few Tortilla Chips sticking out of the top.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtag: #soup