Recipe: Perfect Southwest Chicken soup

Southwest Chicken soup. Browse Our Collection Of Simple Chicken Soup Recipes and Prepare Yummy Meals! In a large skillet, heat oil over medium heat. In an electric pressure cooker combine diced chicken, enchilada sauce, diced tomatoes, black beans, corn, chilies, cumin, and chicken stock.

Reduce the heat to medium and add onion, bell pepper, green beans and garlic. Heat oil to medium in large soup pot. Brown meat, onion, garlic and spices. You can have Southwest Chicken soup using 14 ingredients and 2 steps. Here is how you cook it.

Ingredients of Southwest Chicken soup

1. Prepare 2 tbsp of olive oil.
2. Prepare 2 clove of garlic minced.
3. It's 1 of onion diced.
4. You need 1/2 of red pepper.
5. Prepare 1 pints of salsa chunky mild.
6. Prepare 8 cup of water.
7. It's 2 1/2 of chicken boullion.
8. Prepare 1 large of carrot diced.
9. Prepare 2 of celery stalks diced.
10. It's 6 of chicken thighs on the bone or off...skinless..
11. It's 1 can of black beans rinsed and drained.
12. It's 1 can of corn rinced and drained.
13. It's 2 tbsp of cilantro chopped or more.
14. You need 1 of cheddar cheese shreds and crushed nachos with scallion for garnish.

Add all canned ingredients and bring to low boil. Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese. Empty the salsa into a large saucepan.

Southwest Chicken soup step by step

1. Heat oil in large soup pot or dutch oven over medium heat. Add garlic, onion, red pepper. Cook untill almost tender. Stir in jar of salsa. Stir well .cook 2 min.Add water and boullion snd bring up to a boil. add celery, carrots, and chicken. add cilantro. simmer about 35 min.
2. throw in the corn and black beans 10 min before finished. Then top with shreded cheddar and nachos. cilantro too.

Top each bowl with a sprinkling of onions, a dollop of sour cream, and. This Southwest-inspired chicken soup is loaded with black beans, tomatoes, jalapeno peppers, and corn and cooked in a slow cooker for an easy weeknight dinner. Divide soup among bowls and top with tortilla strips, cheese, and cilantro. Serve with lime wedges for squeezing. Tip: The chile-flavored baked corn tortilla strips make this soup especially good.

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