Southwest Chicken Soup

By Kris Carlstrom
@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:

1 Comment

Serves:

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)

Step-By-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.

2Tip: Good topped with crushed tortilla chips, green onion or shredded Monterey jack cheese.

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