Southwest Chicken Soup

1
Kris Carlstrom

By
@carlstromkj

My kids loved this soup. I am not a big fan of Chicken Chili so I made up my own version, but it is really more of a light soup. We also like to add a little horseradish to this toward the end. (While it simmers, about the last ten minutes.)

Rating:

★★★★★ 1 vote

Comments:
Serves:
10
Prep:
1 Hr
Cook:
45 Min

Ingredients

  • 2 Tbsp
    olive oil, extra virgin
  • 2 lb
    boneless skinless chicken breast, diced
  • 1 tsp
    dried basil
  • 1/2 tsp
    pepper
  • 1-2 tsp
    chicken boullion (to taste)
  • 1/2 tsp
    salt
  • 2 tsp
    cajun seasoning
  • 1 tsp
    cumin
  • 1/2 tsp
    fennel seed (optional)
  • 1 clove
    garlic
  • 6-8 c
    water
  • 1/2
    medium onion, chopped
  • 2
    stalks celery, chopped
  • 1- 1/2 c
    diced tomatoes
  • 2 can(s)
    white northern beans (liquid and all)
  • 3/4 c
    diced green chilis (may use small can also)
  • 2/3 c
    orzo pasta, uncooked
  • 1/2 tsp
    horseradish (optional)

How to Make Southwest Chicken Soup

Step-by-Step

  1. Combine Olive oil, Chicken, and spices. Cook, stirring occasionally until chicken is cooked thoroughly. Add Water, onion and celery. bring to a boil then add remaining ingredients. Simmer 30-45 minutes.
  2. Tip: Good topped with crushed tortilla chips, green onion or shredded Monterey jack cheese.

Printable Recipe Card

About Southwest Chicken Soup

Course/Dish: Chicken Soups



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