Simple Southwestern Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a soup that I make to get rid of left-over chicken. You can play with the amount of peppers in the soup to make it more or less spicy for your preference. This is a fun soup that you can vary every time that you make it. I've used salsa when I didn't have tomatoes and chilis on hand. Can garnish with green onions and/or sour cream. Ingredients:
1 tablespoon extra virgin olive oil |
1 large onion, minced |
1 green bell pepper, diced |
2 serrano chilies, diced |
12 cherry tomatoes, halved |
3 garlic cloves, minced |
1 corn on the cob, corn removed |
2 (14 1/2 ounce) cans chicken broth |
2 cups chicken, cooked |
salt, to taste |
pepper, to taste |
1 tablespoon green onion, chopped (optional) |
Directions:
1. Saute peppers, onion and garlic in olive oil until soft.
2. Add corn & tomatoes, stir well.
3. Add Chicken, stir well.
4. Pour chicken broth over mixture.
5. Season with salt and pepper.
6. Simmer 20 minutes.
7. Garnish with chopped green onions and serve.
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