Spicy Southwest Chicken Soup
Spicy Southwest Chicken Soup
Serves 4
Ingredients:
¾ lb. boneless skinless chicken breasts
½ large onion, peeled and chopped
2 garlic cloves, minced
½ Tbsp olive oil
1 ½ 2.25oz cans Old El Paso Chopped Green Chiles
7.25 oz can fire roasted crushed tomatoes
1 ½ quarts chicken stock
½ Tbsp ground cumin
½ tsp crushed red pepper
¼ tsp turmeric
1 ¼ cups sliced carrots
2 cups chopped cabbage
1 ½ cups small broccoli florets
1 avocado, peeled and diced
Salt and pepper
Instructions:
Set a large sauce pot over medium heat. Add the olive oil, chopped onions, and garlic. Saute for 5-6 minutes to soften. Then add whole raw chicken breasts, the green chiles, crushed tomatoes, chicken broth, spices (add sparingly to desired taste if not looking for too much spice - you can always add more!), carrots and 1 ½ teaspoon sea salt.
Bring to a boil, lower heat, and simmer for 20 minutes or until the chicken breasts are cooked through. Remove them and set them on a cutting board to cool.
Add the chopped cabbage and broccoli to the pot. Continue to simmer to soften the broccoli. While that is simmering, shred the chicken breasts, then stir back into soup. Once broccoli is tender, serve in individual dishes and add some diced avocado on top.
(If the broth boils down, add some water to the broth)
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