Southwestern Chicken & Vegetable Soup
Southwestern Chicken & Veggie Soup
A very tasty feel good warm soup for those days when the sunlight hours grow shorter. It’s got delicious skillet grilled Chicken, Potatoes, Green Chiles, Squash, Peppers, and so much more. You can tweak and twist it however you’d like, just make sure there are a ton of healthy veggies and some delicious chicken.
This recipe makes a lot… you may want to half it. Unless you really like soup.
You’ll want to use a big skillet for the Chicken and a big Dutch Oven for the rest.
2 Chicken Breasts marinated in spices of your choice
10 Small Potatoes quartered
3/4 Sweet Onion chopped
2/3 Red Bell Pepper chopped
3/4 Green Bell Pepper chopped
1 Jalapeno diced
2 Celery Stalks chopped
1 Zucchini chopped
1 Carrot peeled & chopped
Handful Green Beans tips removed & chopped
6 or more Cups Chicken Broth (depending on desired soup to chunk ratio)
Large Handful Spinach
Can 14 oz Fire Roasted Tomatoes
Can 14 oz Sweet Corn drained
Can 7 oz Green Chiles
2 Cloves Garlic diced
Shakes Liquid Smoke
1 Tbs Chili Powder
2 Tsp Cumin
Shakes Smoked Paprika
Cilantro for garnish
Jalapeno slices for garnish
Avocado slices for garnish
Lime wedges for garnish
After your Chicken Breasts have marinated in some good spices (I like to cover mine with Paprika, Cayenne, Chile Powder, Garlic Powder, Onion Powder, just anything delicious with some Liquid Smoke) place them in a hot oiled skillet and cook em all the way through. Place them cooked Chickens on a plate and let them cool while you make the rest of the Soup.
In a large Dutch Oven drop in some Butter &/or Olive Oil and sauté them Potatoes for a couple minutes making sure they’re coated with the Butter or Oil. Don’t let em stick to the bottom of the Dutch Oven, though.
Now throw in the next 8 ingredients from the Sweet Onion to the Green Beans. All of them veggies should be dropped into the oven with the Potatoes. Also drop in the Garlic. Add more Butter or Olive Oil if you’d like and sauté it all for 10 minutes or so. Until everything is soft.
While they’re cooking I make the Chicken Bouillon or Broth or what have you. When it’s done and the liquid’s good and hot I drop in the Spinach and stir the liquid around.
I then add the cans of Corn, Tomatoes, and Green Chiles into the Bouillon Pot and stir it all together.
When the veggies in the Dutch Oven are soft it’s time to add the Chicken Bouillon Pot with its cans and Spinach. I also add some shakes of Liquid Smoke
Bring that almost overflowing Oven to a low boil before turning it all down and simmering it for 25 or 30 minutes; Whenever the Potatoes are soft. You can cover it if you’d like to persevere some of that good liquid steam.
While it’s cooking I cut the Chicken into thin strips.
When the Soup’s done, I turn off the eye, add the Chicken and it’s delicious juices from the plate and stir it all together again.
When you’re ready to plate it, just add all the Garnishes you’d like and enjoy some hearty and delicious Southwestern Soup.
