"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Southwest Chicken Soup Recipe

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This recipe for Southwest Chicken Soup, by , is from The Hoemann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda
Added: Sunday, December 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. olive oil
8 oz. skinned, boned chicken breast halves, cut into 1/2 inch chunks
1/4 cup finely diced onion
2 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/8 tsp. cayenne pepper
1 (14.5oz) can chicken broth
1 (15.25oz) can corn kernels, undrained
1 (15oz) can black beans, rinsed and drained
1 (14.5oz) can Mexican style stewed tomatoes, undrained
3 (6-inch) corn tortillas, halved, stacked and cut into 1/2 inch thick strips
2 tbsp. chopped cilantro
6 tbsp. plain yogurt

Directions:
Directions:
Heat oil in heavy Dutch over medium heat. Add chicken; cooke three or four minutes, stirring frequently or until mean is opaque.

Stir onion, garlic, cumin, salf, chili powder, and cayenne. Cook one or two minutes, stirring frequently or until garlic and spices are fragrant. Stir in chicken broth, corn with it's liquid, black beans, and tomatoes with their liquid.

Increase heat to high, bring mixture to a boil. Reduce heat; cover adn simmer 15 minutes.

Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake in a preheated 450 oven for 5 minutes, stirring once or until crisp and lightly browned.

Stir cilantro into soup. Ladle soup into serving bowls. Top each serving with some tortilla strips and tablesppon of yogurt (I use sour cream).

Number Of Servings:
Number Of Servings:
6

 

 

 

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