Try our recipe of Southwestern Chicken and Vegetable Soup and let us know what you think!!
2 teaspoons extra-virgin olive oil
1 cup fresh or frozen corn
1 large Vidalia onion, chopped,
1 large green bell pepper, seeded and chopped (optional),
2 garlic cloves, minced
1 teaspoon ground cumin
2 teaspoons sweet smoked paprika
1⁄2 teaspoon ground cinnamon
1 (28-ounce) can low-sodium tomato sauce
4 cups low-sodium chicken or vegetable broth
Freshly ground black pepper
Meat from 1 roasted or rotisserie chicken, shredded
1 cup water
1 avocado, peeled, pitted, and chopped for garnish
Serves 6 Prep time: 15 minutes Cook time: 25 minutes
1. Heat the oil in a large pot over medium-high heat. Add the corn and sauté until the kernels are slightly charred around the edges.
2. Add the onion, bell pepper, and garlic, and cook until soft, 3-4 minutes. Stir in the cumin, paprika, and cinnamon and sauté for 5 minutes.
3. Add the tomato sauce and broth and season the soup to taste with salt and black pepper. Stir in the shredded chicken and thin the soup with the water.
4. Turn up the heat and bring the soup to a boil. Turn the heat to low and simmer for 10-15 minutes to let the flavors come together. Check for seasoning and adjust if needed.
2 teaspoons extra-virgin olive oil
1 cup fresh or frozen corn
1 large Vidalia onion, chopped,
1 large green bell pepper, seeded and chopped (optional),
2 garlic cloves, minced
1 teaspoon ground cumin
2 teaspoons sweet smoked paprika
1⁄2 teaspoon ground cinnamon
1 (28-ounce) can low-sodium tomato sauce
4 cups low-sodium chicken or vegetable broth
Freshly ground black pepper
Meat from 1 roasted or rotisserie chicken, shredded
1 cup water
1 avocado, peeled, pitted, and chopped for garnish
Serves 6 Prep time: 15 minutes Cook time: 25 minutes
1. Heat the oil in a large pot over medium-high heat. Add the corn and sauté until the kernels are slightly charred around the edges.
2. Add the onion, bell pepper, and garlic, and cook until soft, 3-4 minutes. Stir in the cumin, paprika, and cinnamon and sauté for 5 minutes.
3. Add the tomato sauce and broth and season the soup to taste with salt and black pepper. Stir in the shredded chicken and thin the soup with the water.
4. Turn up the heat and bring the soup to a boil. Turn the heat to low and simmer for 10-15 minutes to let the flavors come together. Check for seasoning and adjust if needed.
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