Southwest Chicken Soup
Warm up with Southwest Chicken Soup recipe - tender shredded chicken, smoky green chiles, and fire-roasted tomatoes in a spiced broth. Top with avocado, sour cream, and cilantro for the perfect finish!
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 large onion, peeled and chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 3 4.5 ounce cans Chopped Green Chiles
- 14.5 ounces “fire roasted” crushed tomatoes
- 4 quarts chicken stock
- 1 tablespoon ground cumin
- 1 teaspoon crushed red pepper
- ½ teaspoon turmeric
- ½ teaspoon coriander
- 2 tsp salt
- 1 teaspoon black pepper
- 2 ½ cups sliced carrots
- 4 cups chopped cabbage
- 3 cups small broccoli florets
- 3 avocados, peeled and diced
Instructions
- Using a large 6–8-quart Dutch oven, add the olive oil, chopped onions, and garlic and sauté for 5-6 minutes over medium heat. Add the boneless skinless chicken breasts, the green chilies (no need to drain), crushed tomatoes, chicken broth, all the spices, carrots, and salt and pepper.
- Bring to a boil and then lower the heat, and simmer for 25 minutes, until the chicken breasts are cooked through. Using tongs, remove the chicken onto a cutting board to cool. After it’s cooled, shred it with 2 forks.
- Add the chopped cabbage and broccoli to the soup. Simmer until the broccoli and cabbage is soft. Add the chicken back to the pot and stir; taste to see if it needs more salt and pepper.
- Serve warm with a generous amount of diced avocado. Optional to add sour cream and chopped cilantro.
Nutrition Facts
Calories: 451kcal, Carbohydrates: 29g, Protein: 39g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 87mg, Sodium: 1486mg, Potassium: 1486mg, Fiber: 7g, Sugar: 11g, Vitamin A: 359IU, Vitamin C: 16mg, Calcium: 63mg, Iron: 3mg