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Soups On! – Southwestern Chicken Soup

When the weather is cold and rainy or snowy, nothing is more comforting than a nice streaming hot bowl of soup.  We’ve got a yummy one for you today 🙂  What’s great about this soup (other than the fact that it is really yummy) is that you can use chicken left over from another meal.  In minutes you can have a hearty and satisfying bowl of chicken soup ready for dinner.  Add a salad and some good bread, or a quesadilla, and dinner is ready!





Southwestern Chicken Soup

1 pasilla chile
1/2 white or yellow onion
4 tomatillos
2 cloves garlic
2 tablespoons olive oil
1 season salt
1/2 teaspoon pepper
2 teaspoons ground cumin
4 cups chicken stock
2 roasted chicken breasts shredded or  2 cups left over chicken shredded

chopped cilantro
crumbled queso fresco
diced avocado
crumbled tortilla chips (optional)
Pickled or fried jalapeños (optional)
Chipotle Tabasco sauce (optional)

Either by hand or in a food processor, chop finely the papilla chile, the onion, the tomatillos, and the garlic.  Saute until soft in olive oil, adding in salt pepper and cumin.  Heat chicken stock and add vegetable mixture along with chicken.  Simmer for 10-15 minutes.  Serve with cilantro, cheese, avocado and tortilla chips.  If you like a bit of “kick” to your soup still in some jalapeño rings or crispy fried jalapeños or drizzle with a bit of Chipotle Tabasco sauce or your favorite hot sauce.  This is sure to warm you up on those cold nights.

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