This soup is so easy to make and it is perfect for a cold winter night! And it goes together in less than 30 minutes.
Start out with two chicken breasts, cut into 1 inch cubes.
Heat 2 Tablespoons of olive oil in a kettle. Add the chicken breast cubes and 1/2 cup chopped onion.
For the seasoning, I used 2 Tablespoons of Southwest seasoning. Stir this up and cook on medium to high heat until
chicken is cooked.
You will need one can of each of these. I like to use the white shoepeg corn, it just seems more fitting for this soup.
Dump all three cans into the soup pot.
Stir all this together.
You can leave it thick like it was or if you like your soup with a little more liquid, you can add 2 cups of chicken broth. I rarely buy the cans of chicken broth, they are way too expensive. I like to cook up a bunch of chicken backs & necks and strain it and freeze the broth to use in recipes. But today I just mixed two cups of water with 2 teaspoons of chicken soup base.
Now let this simmer on the stove for about 15-20 minutes. I whipped up a skillet of cornbread to go with the soup. Yummy!
Top with some shredded cheese and a dollop of sour cream.
ARIZONA CHICKEN CHILI
2 TBL oil
2 chicken breasts, cut into cubes
1/2 cup chopped onion
2 TBL Southwest seasoning
1 can (14.5 oz) diced tomatoes
1 can (11 oz) whole kernel corn
1 can (14.5 oz) chili beans
2 cups chicken broth
shredded cheese
sour cream
Heat oil in soup kettle. Add chicken, onion and seasoning. Stir and let cook over medium-high heat until chicken is done. Add the tomatoes, corn and beans. Stir in the chicken broth. Let simmer for 15-20 minutes. Serve with cheese and sour cream.
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