Southwest Chicken Soup

How many servings do you want to make?

Ingredients needed:
Chicken Breast(s)
oz of Chicken Broth
Bay Leaves
whole Peppercorns
cup(s) of chopped onion
teaspoon(s) of minced garlic
oz of Green Chilies
cup(s) of sliced Carrots
cup(s) of butter
green pepper(s)
cup(s) of chopped celery
lbs of Garbanzo Beans (drained)
cup(s) of frozen Corn
oz of Tomato Paste

*Exact calculated values are displayed above. For practical purposes these numbers can be rounded off for the easiest measurement.

Directions:

Cook Chicken Breasts:
Put frozen chicken breasts in large pot. Add water to cover the chicken breasts. Cook until 165°F. Approximate cooking time is 20-30 minutes. (Check periodically) Once chicken is cooked through, cube.

Combine chicken, bay leaves, chicken broth, peppercorns, carrots, green chilies, garbanzo beans, corn, and tomato paste in a large soup pot.

Sauté in frying pan:
Butter, green pepper (diced), chopped onion, celery, and minced garlic.

Add sauté mixture into the large soup pot. Let simmer over medium heat for about 1 1/2 hours, or until onions are tender.

Season to taste with:
Salt
Pepper
Parsley
Garlic Powder
Tabasco Sauce
Hot Chili Powder
Thyme

Caution: Bay leaves pose a potential choke hazard! Remove them before serving.

(Note: To avoid soup sticking and burning at bottom of the pot, use a double boiler. Place soup pot into a slightly larger pot. Add water into the larger pot until the level of water surrounds the soup pot.)

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