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!Â
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:Â
squeeze of lime
sliced avocado
cheese
sour cream
cilantro
microgreens