CHILIS SOUTHWEST CHICKEN SOUP
If you are looking for a quick soup to warm you up tonight, this is the soup! I hope you enjoy Chili's Southwest Chicken Soup recipe as much as my family does.
Provided by Stephanie Manley
Categories Soup
Time 35m
Number Of Ingredients 14
Steps:
- Place 1 tablespoon of vegetable oil in a large pot. Season chicken breast with salt. Cook the chicken breast over medium heat for about 6 to 7 minutes on each side. (The chicken should be fully cooked). Remove chicken from the pot, and when cool to the touch, shred the chicken.
- Place one tablespoon of vegetable oil to the same pot where the chicken was cooked. Saute garlic and onion until the onion is translucent. Add celery and cook for 2 to 3 minutes more.
- Add tomato paste, and stir well. Saute for about 1 minute stirring constantly, add chicken stock.
- Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
- Add a squeeze of lime juice, and about 1 tablespoon of chopped cilantro.
- If desired you can use corn chips, or slice a few corn tortillas thin, and fry them in vegetable oil until very crisp.
- Garnish soup with fried corn tortilla strips, chopped cilantro, and shredded cheese if desired.
Nutrition Facts : Calories 173 kcal, Carbohydrate 12 g, Protein 16 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 388 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SOUTHWEST VEGETABLE SOUP
This is an easy soup to prepare and it makes a wonderful meal with the addition of your favorite cornbread! Or it is a tasty starter for your entree.
Provided by Junebug
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together in a pot over high heat.
- Bring to a boil.
- Then lower your heat and simmer for about an hour.
- The soup should be thickened and the tortilla pieces will be mostly dissolved.
- To serve, top with crumbled tortilla chips and a little grated cheese.
SOUTHWEST VEGETARIAN CHILI
My vegetarian daughter inspired me to develop this nutritious, meatless chili recipe. No one will miss the meat! I use vine-ripened tomatoes, cilantro and peppers from my garden plus fresh local corn from the farmers market. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender, 4-5 minutes. Add garlic, cumin and chili powder; cook 1 minute longer., Stir in tomatoes, corn, beans, broth and salt; bring to a boil. Reduce heat; cover and simmer until heated through, about 5 minutes. Stir in cilantro. Serve with optional toppings as desired.
Nutrition Facts : Calories 214 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
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