Spicy Southwest Chicken Soup
Prep time:
Cook time:
Total time:
Serves: 8
- 2 tbsp. olive oil
- 1 lb chicken, chopped into bite-sized pieces
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1-2 jalapeno peppers, diced (slice some thicker pieces for serving at end)
- 2 - 32 oz boxes of chicken broth
- 1 - 15 oz can diced tomatoes
- 1 can black beans
- 1 can pinto beans
- 1 frozen bag of corn
- 1 small can of diced green chilies
- 1 small can of chipotles in adobo sauce (chop chipotles)
- 1 tsp. cumin
- 1 tbsp. chili powder
- 1 tsp. paprika
- ½ tsp. cayenne
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup baby spinach
- 1 tbsp. fresh cilantro, more for serving
- juice from 1 lime
- Shredded cheese (optional)
- Add 1 tbsp. oil to large pot over medium heat.
- Once warm add chicken and cook for about 6 minutes.
- Remove chicken to a plate.
- Add 1 tbsp. oil back to pot and warm.
- Add onion, garlic and peppers to pot. Sauté 5-8 minutes.
- Add chicken broth, tomatoes, beans, corn, chilies, chipotles, and chicken to pot.
- Bring to boil. Stir in spices.
- Reduce heat to simmer for one hour.
- Stir in spinach, cilantro and lime juice. Simmer 10 more minutes.
- Serve with fresh cilantro, jalapenos and cheese.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/spicy-southwest-chicken-soup/
3.5.3229