I had a craving for soup last night, but wanted to try something on the lighter side and with chicken. After digging through the pantry and some old cooking magazines, I came up with my own recipe for something I'm going to call Spicy Southwestern Chicken Soup. It's not quite thick enough to be considered a chili, but it's just as filling and equally delicious. If you like spicy foods, you'll love this!
Here's how it's made:
Add 1 tbsp of olive oil to a large pot. Saute 1/2 cup of chopped onion, 3 minced garlic cloves, salt and pepper to taste, and 1 1/2 pounds of chopped chicken. (About 5 minutes) As the chicken begins to brown, add 1 tsp of oregano, 1 tsp of chili powder, 2 tsp of ground cumin, and 1 tsp of cayanne pepper. Cook on a low heat setting for another 5 minutes.
Then add 4 oz of chopped green chile peppers, 4 oz of jalapeno peppers, 18 ounces of chicken broth, 1 can of pinto beans, 1 can of white beans and monterey jack cheese (as much as you'd like!) Stir together, then cover the pot and let simmer for 15 minutes.
When ready to serve, add two dollops of sour cream and fresh-squeezed lime juice.
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