Southwest Chicken Soup Recipe

Name: Southwest Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Boneless Skinless Chicken Breast; 2 Tablespoons Extra Virgin Olive Oil, Divided; 2 teaspoons Cumin, Divided; 2 teaspoons Chili Powder, Divided; 1 cup Frozen Corn, Thawed; 1 teaspoon Fresh Ground Sea Salt; 1 teaspoon Fresh Ground Black Pepper; 1 whole Medium Sweet Onion, Diced; 6 cloves Garlic, Diced; 2 whole Large Baking Potato, Cut Into Stew Sized Chunks; 1 can Rotel (diced Tomatoes With Green Chilies, 10 Oz); 1 whole Hothouse Tomato, Diced; 1 can Diced, Fire Roasted Green Chilies (4 Oz); 1 quart Chicken Broth; 14 ounces, fluid Hemp Milk (original Flavor)

Servings: persons

2 pounds Boneless Skinless Chicken Breast
2 Tablespoons Extra Virgin Olive Oil, Divided
2 teaspoons Cumin, Divided
2 teaspoons Chili Powder, Divided
1 cup Frozen Corn, Thawed
1 teaspoon Fresh Ground Sea Salt
1 teaspoon Fresh Ground Black Pepper
1 whole Medium Sweet Onion, Diced
6 cloves Garlic, Diced
2 whole Large Baking Potato, Cut Into Stew Sized Chunks
1 can Rotel (diced Tomatoes With Green Chilies, 10 Oz)
1 whole Hothouse Tomato, Diced
1 can Diced, Fire Roasted Green Chilies (4 Oz)
1 quart Chicken Broth
14 ounces, fluid Hemp Milk (original Flavor)

1
Cut your chicken breasts into about 4 large pieces for each breast.
2
In a large stock pot, combine 1 Tablespoon of oil with 1 teaspoon each of the cumin and chili powder and heat on a medium stove for a minute or two.
3
Add the chicken breast pieces and cook through.
4
Set the chicken aside and tear into bite sized pieces when cool.
5
While cooking the chicken, spread your cup of corn over a baking sheet, grind sea salt and black pepper to lightly coat the pan of corn.
6
Put in the oven at 350 for 15-20 minutes to roast the corn.
7
Put the other Tablespoon of oil in the pot with the other teaspoon each of cumin and chili powder.
8
Add the onion and garlic and saute until fully cooked.
9
Add the potato, Rotel, tomato and green chilies, cook for another minute.
10
Add the chicken broth and torn chicken, bring to a simmer, and let cook about 30 minutes.
11
Add the hemp milk and simmer another 10 minutes.
12
Note: if you find your potatoes undercooked, you can always par boil them while cooking your chicken.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds Boneless Skinless Chicken Breast, 2 Tablespoons Extra Virgin Olive Oil, Divided, 2 teaspoons Cumin, Divided, 2 teaspoons Chili Powder, Divided, and more.

Yes, Southwest Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Chicken Soup

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