Chilis Southwest Chicken Soup
User Reviews
5
Chilis Southwest Chicken Soup
Description
This Southwest Chicken Soup starts by searing seasoned chicken breast, then sautéing garlic, onion, and celery to form a flavor base. Tomato paste is added for depth, followed by chicken stock to create the broth. Chipotle peppers in adobo provide smoky heat balanced by sweet hominy, green chilies, and tomatoes. The cooked chicken is shredded and returned to the pot, and the soup is warmed through to blend flavors. A splash of lime juice adds brightness. The recipe suggests garnishing with fried corn tortilla strips and shredded cheese for added texture and richness.
The soup offers a thick, slightly spicy profile with a combination of tender chicken and varying vegetable textures. It is suited as a comforting main course, especially in cooler weather. Garnishes contribute crispness and creaminess for contrast.
Extra tomato paste can be frozen for later use. Leftover cooked chicken works well as a substitute, increasing the recipe's flexibility.
Ingredients
- 1 pound chicken breast boneless, skinless
- 1 teaspoon garlic minced
- 1 cup onion white, chopped
- 1/2 cup celery chopped
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1 quart chicken stock
- 1 teaspoon chipotle peppers in adobo sauce add more if you like spicy food
- 1 cup white hominy
- 4 ounces green chilies diced
- 1 cup diced tomatoes
- 1 teaspoon lime juice
- fried corn tortilla strips
- cheese for garnish if desired, grated
Instructions
- Place 1 tablespoon of vegetable oil in a large pot. Season chicken breast with salt. Cook the chicken breast over medium heat for about 6 to 7 minutes on each side. (The chicken should be fully cooked). Remove chicken from the pot, and when cool to the touch, shred the chicken.
- Place one tablespoon of vegetable oil to the same pot where the chicken was cooked. Saute garlic and onion until the onion is translucent. Add celery and cook for 2 to 3 minutes more.
- Add tomato paste, and stir well. Saute for about 1 minute stirring constantly, add chicken stock.
- Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
- Add a squeeze of lime juice, and about 1 tablespoon of chopped cilantro.
- If desired you can use corn chips, or slice a few corn tortillas thin, and fry them in vegetable oil until very crisp.
- Garnish soup with fried corn tortilla strips, chopped cilantro, and shredded cheese if desired.
Notes
- Freeze any extra tomato paste for use in future recipes to avoid waste.
- This soup can be made with leftover cooked chicken for convenience without sacrificing flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 388mg | 16% |
| Potassium | 456mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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