I absolutely love soup. My youngest daughter and I would probably eat soup for every meal if we could. Eating soup has positive effects on your body. It aids in digestion and helps hydrate your body. You can pack in loads of vitamins, nutrients, and protein without adding in loads of fat and calories. This weeks favorite soup is what I am calling Southwest chicken soup.
Here is what you’ll need…
1 pound of chicken tenders
2 quarts of chicken stock
1 can of black beans
1 can of white great northern beans
1 can of diced green chiles
1 can of fired roasted tomatoes
3-4 cloves of crushed garlic
1 teaspoon to 1 tablespoon of chili paste depending on how hot you like it
1 heaping tablespoon of cumin
1 heaping tablespoon of smoked paprika
salt to taste
2 diced avocado
2 limes quartered
1/2 a cup of extra sharp cheddar cheese
1 large bunch of cilantro chopped fine
Chop the chicken in small pieces, usually 4 pieces per chicken tender. Add a tablespoon or two of extra virgin olive oil in a large stock pot. Sauté the chicken on medium high with the salt,smoked paprika and cumin for about 5-7 minutes or until it starts to brown slightly. Add the garlic and onion and reduce the heat to medium stirring occasionally until the onion starts to turn translucent. Turn the heat up to high and add the tomatoes and chiles, stir and then slowly add 2 quarts of chicken stock bring to a boil. Add the black and white beans along with the chili paste and turn down to a simmer. Simmer on low for about 15 minutes, 5 minutes before you serve the soup add half of your chopped cilantro.
Add chopped avocado into each soup bowl and ladle your soup over it. Top your soup with fresh cilantro, a squeeze of lime, and extra sharp cheddar cheese. I add some tortilla chips for some extra crunch. This recipe serves 8 hungry people.