Friday, March 2, 2012

Southwest Chicken Soup Recipe

Seriously if you can use all fresh vegetables, this is the best soup ever in robust flavors. This is the quick version but I prefer to use all fresh beans and vegetables... A great soup your going to love!
6 cups canned chicken broth, vegetable broth or homemade chicken broth (I made my own)
1 cup or more of chunky diced chicken
1 (14 ½ ounce) can diced tomatoes with green chilies and the juice or fresh tomatoes with chilies
1 cup water
1 can dark red kidney beans drained and rinsed or fresh done in the crockpot
1 can black beans drained and rinsed or fresh done in the crockpot
1 can corn either frozen or canned
1 can cut green beans fresh boiled canned or frozen
1 bell pepper diced any kind 
2 tablespoons fresh minced garlic
1 cup tomato sauce
6 whole corn tortillas or 2 1/2 cups tortilla chips broken up into small pieces
1 package of chili seasonings mix
pinch of cayenne pepper or red pepper flakes
1 cup shredded sharp cheddar cheese or 1 cup mexican blend cheese 
1 cup crumbled corn tortilla chips
optional: sour cream
 Combine all the soup ingredients in a large saucepan or soup pot over high heat. Chop the corn tortillas into small pieces with a food processor or sharp knife then add them to the the soup.
 Bring soup to a boil, then reduce the heat and simmer for 45 minutes to an hour, or until the soup has thickened and tortilla pieces have dissolved, for the most part.
Serve soup in a bowl, topped with a garnish and heaping tablespoon of the shredded cheese over the top of the soup, crumbled tortilla chips over the cheese and a dollop of sour cream.

For fresh  cooked dried beans:
Beans, Beans, Beans

For more recipes and soups:
Tuscan White Bean Stew
Chicken Leg Soup
Beans, Ham and Brussel Sprout Soup
Lamb Chili and Burgundy Wine
Meatball Vegetable Soup
Bean Marsala Soup
Grandma's vermicelli peas and pasta
Grandma's Ham, Bacon and Lentil Soup
Depression Bean Soup
Turkey Cannellini Soup
Burgundy Zucchini Stew
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