Southwest Chicken Chili
Not to toot my own horn, but you MUST make this soup. It was DELICIOUS! My biggest mistake was not making more!
With all of the wintery weather up here in Chicago, I wanted to make a hearty but healthy soup with a bit of a kick! I figured my diet will be starring turkey and ham for the next few days, so chicken was my protein of choice. It ended up being sort of a mix between tortilla soup and chili but it worked! Enjoy!!
Ingredients
2 chicken breasts, roasted and shredded
2 tbsp extra virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 can fire-roasted tomatoes
1 can tomatillos, chopped
1 box (32 oz) organic chicken broth
1 tsp cumin
1/2 tsp ground coriander
1/2 tsp chili powder
2 cans white beans drained
S&P
1. For chicken, purchase and shred roasted chicken or season 2 chicken breasts, toss with olive oil, roast until cooked through and shred.
2. Heat olive oil over medium high heat and sautee onions and garlic for about 3 minutes. Add remaining ingredients including chicken and simmer for 15 minutes.
Served with sliced avocado, sliced limes and torn cilantro.
Modify this recipe according to your own tastes!
yummy!!! now thats my kind of meal :) Its funny how the weather can totally influence what you want to cook and eat. Summer - fresh ingredients, grill, fish. Winter - hearty soups and stews! Merry Christmas Jackie!
ReplyDeleteVery true! Being in Chicago for the next week or see, I see a lot of that hearty wintery food coming my way! Merry Christmas to you and your family!
ReplyDeleteI made this soup on Sunday and it was SO good. We loved it... so easy and flavorful!!
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