Southwestern Chicken Soup

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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


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.



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