southwest chicken soup

Vernal, UT
Updated on Aug 28, 2010

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

Discover More

Category: Chicken Soups

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