A hearty bowl of homemade chicken soup doesn’t have to take hours to get to the table. A few convenience products come in handy, as do quick-to-cook chicken breasts, which are broiled before being added to the pot.
This Southwestern-influenced soup includes jalapenos and ground red pepper for heat, and cilantro for zest; if you prefer a mild rendition, omit the jalapenos and red pepper.
Menu
Kickin’ chicken soup with shredded cheese and tortilla chips
Beer or iced tea
Time-saving tips
Take advantage of frozen products: Use frozen chopped onions and substitute the beans and corn for a Southwestern frozen-veggie mix available in most supermarkets.
Use ready-cooked rotisserie chicken.
To extend this soup for more servings, cook 1 cup of pasta shells or rice and add to the finished soup.
This soup can be frozen for future meals; omit the cilantro and add it just before serving.
Kickin’ chicken soup
Preparation time: 25 minutes
Cooking time: 15 minutes
Yield: 8 servings
2 large, boneless chicken breasts
3 tablespoons canola oil
1 large onion, chopped
3 cloves garlic, minced
1 jalapeno chili, minced, see note
1 carton (32 ounces) low-sodium chicken broth
3 cups fresh or frozen corn kernels
1 can (15.5 ounces) black beans
Juice of 1 lime
1 teaspoon salt or to taste
1/2 teaspoon ground red pepper or hot sauce
Freshly ground black pepper
1/2 cup minced cilantro
Shredded Monterey jack cheese, tortilla chips, optional
1. Heat broiler. Cook chicken, turning once, about 10 minutes. Meanwhile, heat oil in stockpot over medium heat. Add onion, garlic and chili; cook until soft, about 3 minutes. Add broth, corn, beans, lime juice, salt and red and black pepper. Heat to boil; reduce heat to simmer.
2. Slice or shred cooked chicken; add to pot. Add cilantro. Heat through, about 1 minute. Ladle into soup bowls; top each with shredded cheese and crumbled tortilla chips, if desired.
Note: Include the chili seeds for more heat.
Nutrition info per serving:
205 calories, 31% of calories from fat, 8 g fat, 1.1 g saturated fat, 10 mg cholesterol, 28 g carbohydrates, 10 g protein, 585 mg sodium, 6 g fiber
