Garden-to-Table Recipe: Southwest Chicken Soup

Nothing beats a bowl of warm, hearty soup on a frigid winter day, but the awesome thing about this garden-to-table recipe is that it is delicious all year round!

I made this Southwest Chicken Soup recipe using eight different ingredients I preserved from my garden, but if you're making it in summer, you can use fresh-picked veggies from your kitchen garden. By using produce picked at it's prime, you are maximizing the nutrient density, giving you amazing health benefits and providing a phenomenal flavor. And with the right preservation tactics, you can save those fresh flavors and natural health benefits and enjoy them all year long. I gotta tell you, it is so satisfying to create a healthy garden-to-table recipe for my family, even in the dead of winter.

Gardens are gifts that keep on giving! 

Southwest Chicken Soup Garden-to-Table Recipe

Large yellow onion, diced

4 garlic cloves, minced

2 lbs cooked chicken breast, chopped ( I grilled mine with garlic, salt, pepper)

2 cups tomato sauce 

28 oz canned tomatoes 

15 oz can black beans

4 cups chicken or vegetable stock

3 tbsp chili powder

2 tbsp cumin

1-2 tsp salt, to taste

1 tsp black pepper

1/4 tsp cayenne pepper

10 oz frozen corn 

1/2 tsp oregano

1/2 cup chopped cilantro

4-8 oz canned green chilies (optional)

In a pot, saute the diced onion and garlic with 2 TBSP of olive oil until the onions are translucent and softened and the garlic is just turning golden brown. Add the rest of the ingredients and simmer for 20 -30 minutes. Garnish with your favorite flavors!

*To keep this recipe plant-based, opt for vegetable stock and swap out the chicken for another can of beans!

Garden-Fresh Garnish Options: 

squeeze of  lime

sliced avocado

cheese

sour cream

cilantro 

microgreens

Let me know how the recipe turns out in the comments!

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