Southwestern Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I usually prepare the chicken for this soup in a pressure cooker. I cook an entire 2.5 lb bag of whole chicken breasts in 8 cups water for half an hour, then remove half of the chicken for another recipe. I usually use water and 1 tbsp jarred chicken base rather than broth-I think it adds more flavor. I add the vegetables and spices after pressure cooking the chicken and simmer on medium until the vegetables are tender. Spices can be adjusted to taste. Ingredients:
1 lb chicken breast, boneless and skinless |
8 cups chicken broth |
14 oz diced tomatoes, canned |
14 oz diced tomatoes, canned with green chilies |
2 large sweetpotato, peeled and sliced |
1 large onion, diced |
2 green bell peppers, diced |
2 stalks celery, sliced |
1 tbsp chili powder |
1/2 tbsp cumin |
1 salt to taste |
1 pepper to taste |
Directions:
1. Simmer chicken breasts in broth with a little salt until tender.
2. Add sliced and diced vegetables and seasonings and simmer until vegetables are tender.
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