Southwest Chicken Soup
The ultimate comfort food, Southwest Chicken Soup is loaded with vibrant veggies and tender chicken, making it a hearty and nutritious choice for dinner. This easy weeknight meal is perfect for those chilly evenings when you crave something warm and satisfying. You won't want to miss out on this delicious dish!
Equipment
- Baking Sheet
- Chef's Knife
- Large Pot
- Wooden Spoon
- Skillet
- Saucepan
- Peeler
- Cutting Board
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 large onion peeled and chopped
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 3 cans Old El Paso Chopped Green Chiles (4.5-ounce cans)
- 14.5 ounces fire roasted crushed tomatoes
- 3 quarts chicken stock
- 1 tablespoon ground cumin
- 1 teaspoon crushed red pepper
- 1/2 teaspoon turmeric
- 2 1/2 cups sliced carrots
- 4 cups chopped cabbage
- 3 cups small broccoli florets
- 2 avocados peeled and diced
- Salt to taste
- Pepper to taste
Instructions
- Set a large 6 to 8 quart pot over medium heat. Add the olive oil, followed by the chopped onions and garlic. Sauté for 5 to 6 minutes until fragrant and softened.
- Next, add the whole raw chicken breasts, Old El Paso Chopped Green Chiles, crushed tomatoes, chicken stock, all the spices, sliced carrots, and 1 1/2 teaspoons of sea salt. Stir everything together.
- Bring the mixture to a boil, then lower the heat to a simmer. Allow it to cook for 20 minutes, or until the chicken is cooked through. You'll know it's ready when the chicken is no longer pink in the center.
- Once the chicken is fully cooked, carefully remove it using tongs and place it on a cutting board to cool slightly. Be careful not to leave any chicken in the pot!
- Add the chopped cabbage and broccoli florets to the pot. Continue to simmer the soup, allowing the vegetables to soften. This should take about 10 minutes.
- While the vegetables are cooking, shred the cooled chicken breasts using two forks. This allows for easy mixing back into the soup.
- Once the broccoli is tender, carefully taste the soup and adjust the seasoning with salt and pepper as needed. This step ensures the flavors are balanced.
- Serve the soup warm, topping each bowl with a generous amount of diced avocado. This adds a creamy texture and fresh flavor.
- Enjoy your Southwest Chicken Soup with some crusty bread or tortilla chips for a complete meal!
Notes
If the soup base boils down too much, add 2 to 3 cups of water to the broth. Then taste for seasoning.