southwest chicken soup
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.)
prep time
1 Hr
cook time
45 Min
method
---
yield
10 serving(s)
Ingredients
- 2 tablespoons olive oil, extra virgin
- 2 pounds boneless skinless chicken breast, diced
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1-2 teaspoon chicken boullion (to taste)
- 1/2 teaspoon salt
- 2 teaspoons cajun seasoning
- 1 teaspoon cumin
- 1/2 teaspoon fennel seed (optional)
- 1 clove garlic
- 6-8 cups water
- 1/2 - medium onion, chopped
- 2 - stalks celery, chopped
- 1- 1/2 cups diced tomatoes
- 2 cans white northern beans (liquid and all)
- 3/4 cup diced green chilis (may use small can also)
- 2/3 cup orzo pasta, uncooked
- 1/2 teaspoon horseradish (optional)
How To Make southwest chicken soup
-
Step 1Combine 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.
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Step 2Tip: Good topped with crushed tortilla chips, green onion or shredded Monterey jack cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chicken Soups
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