After taking a holiday vacation, I can’t resist coming back to blogging with one of our family favorite cold weather meals, Southwestern Chicken Soup. Think of this as a sort of a Mexican Minestrone – filled with good things and things that are good for you, plus loaded with spicy Southwestern flavors. The best part of the recipe is this – simply leave out what you don’t like and add in what you do. We adore hominy, but if it’s not in your pantry, try a little frozen corn or just skip it all together. We generally use leftover chicken for this soup, but on occasion, cooked ground beef has been substituted with great success. This soup could be renamed Southwestern Soup, just skip the chicken, use vegetable broth, and its vegetarian! No black beans on hand - try kidney or pinto beans. I guess its fair to say that you can definitely put your own signature on this dish! My family is easily charmed by any dinner that allows you to select from an array of toppings, so I always put out a collection of cilantro, green onions, chopped jalapenos, avocado, and lime.
Sour cream, and cheese are okay too, but not necessary. To make this really special, I cut up corn tortillas and bake them, sprayed with a little cooking spray and sprinkled with chili powder. I know I could rip open a bag of chips, but somehow this very simple touch just makes the soup that much better.
The bottom line is that soup is a perfect supper this time of year. Southwestern Chicken Soup a cinch to put together quickly when you are busy, but it’s so delicious and filling you will be happy to share with company. It is easy to pack for delivery and can cheer up a friend who maybe an under the weather. Leftovers are a blessing too. Who doesn’t want to open the fridge to find a yummy healthy lunch that only requires s couple of minutes to reheat and enjoy? Make this dish part of your 2016 go-to recipes and have a very happy new year!
Ingredients
1 onion, chopped
2 cloves garlic chopped
½ small jalapeno, chopped (about 1 Tbsp)
1 small zucchini, chopped
1 Tbsp canola or vegetable oil
¼ cup cilantro
2 Tbsp chili powder
1 Tbsp cumin
6 cups chicken or vegetable broth
1 bay leaf
1 can diced tomatoes (love fire-roasted in this recipe)
1 can black beans, drained
1 can hominy, drained (optional)
2 cups (or more) chopped cooked chicken
Salt to taste – hot sauce to pass
Directions
Heat oil in a large Dutch oven or pot over medium heat.
Add onion, garlic, jalapeno, and zucchini and sauté until softened and starting to brown.
Add cilantro and cook one more minute.
Mix in chili powder and cumin and combine thoroughly with vegetables.
Add broth, bay leaf, tomatoes, beans, hominy, and chicken, stir to combine and cook over low heat stirring occasionally for 20 minutes.
Optional condiments: Cilantro, chopped jalapeno, chopped green onions, sliced avocado, and lime wedges. Cheese and sour cream are additional options.
To make chips: Preheat oven to 350 degrees. Cut corn tortillas in strips about 1 inch wide. Place on a baking sheet lined with foil, spray with cooking spray, sprinkle with chili powder, and bake for 10 minutes.
