Nothing beats a bowl of warm, hearty soup on these frigid winter days.

This Southwest Chicken Soup recipe used 8 ingredients I had preserved from my garden, maximizing the health benefits and providing a phenomenal flavor. I gotta tell you, it is so satisfying to create healthy garden-to-table recipes for my family, even in the dead of winter.

Gardens are gifts that keep on giving! 

Southwest Chicken Soup

one 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 of black beans

4 cups of chicken or vegetable stock

3 Tbsp of chili powder

2 Tbsp of cumin

1-2 teaspoons salt, to taste

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

10 oz frozen corn 

1/2 teaspoon oregano

1/2 cup chopped cilantro

Optional to add 4-8 oz canned green chilies

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!

Garnish options: 

squeeze of  lime

sliced avocado

cheese

sour cream

cilantro 

microgreens