Friday, January 20, 2012

Southwest Chicken Soup

Okay, I feel a little guilty eating this soup as it is on the rich side but oh so good. It is not only really good but gives a bite if you double up the peppers! One of my sweet daughter in law's treated our family with with soup and now it is a family staple soup for us!

1 large onion (chopped)
1 garlic clove minced (fresh garlic sets this off!)
1/2 tsp olive oil
2 cups chicken broth
1 can cream of chicken soup*
2 cups cubed or shredded chicken
1 can (4 oz.) chopped green chilies, drained
2 cans cream style corn (14 oz.)
1 cup 1/2 and 1/2
1 tsp chili powder
1/2 tsp ground cumin

Step one: Saute onion and garlic in olive oil.

Step two: Stir in broth, soup, chicken, and chilies. Bring to a boil. Reduce heat; stir in corn, 1/2 n 1/2, chili powder and cumin. Heat through but don't boil.

Garnish with shredded cheese and chopped cilantro

*Anytime you have a can cream soup, you can adapt this with a white sauce and adding a natural flavoring. I have a natural powder chicken gravy mix I got at the health food store. I simply add 2 tbs. of the powder chicken gravy mix to the white sauce.

Note from Paula: I double this recipe as we eat it so fast. You can also garnish this soup with tortilla chips. It is a great Mexican soup!

Remember, you can make this recipe fast and easy with your Bosch Universal Mixer! Simply pull out your gourmet whips (Click here!) You can shred your hot chicken skinless breast in seconds! So easy and makes your Bosch Mixer your perfect kitchen tool!

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