I LOVE making soup in the winter. It is just so hearty, warm, filling, and healthy! I make it pretty often (and by "pretty often" I mean Nick is probably sick and tired of it!), but I have so many recipes that I like such as this one and this one that I don't try all that many new ones. I am really glad I tried this one as it will probably go into the regular rotation :) It is slightly spicy from the jalepeno but not at all too hot (you could add more if you really want spicy), and the sweetness of corn was a great addition! It is also great for feeding a crowd. I tripled the recipe below for our community group, and I think everyone liked it :) The recipe is from Cooking Light, but I made a few changes which are reflected below.
Southwestern Chicken Soup (adapted from Cooking Light)
- Cooking spray
- 1 cup diced onion
- 2/3 cup diced green bell pepper
- 2 cloves of garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 pound of chicken breast, cut into bite-sized pieces
- 2 cups fat-free, less-sodium chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (14-ounce) can diced tomatoes, undrained
- 1 cup diced avocado
- 1 cup of frozen sweet corn
1. Heat a small nonstick Dutch oven over medium-heat.
2. Coat pan with cooking spray or a little olive oil.
3. Add onion, bell pepper, garlic, and jalapeño to pan; sauté for 2 minutes.
4. Add chicken; cook 3-5 minutes.
5. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Partially cover, reduce heat, and simmer until chicken is done, stirring occasionally.
6. Add corn and cook until corn has thawed.
7. Remove from heat.
8. Serve with avocado.