Spicy Southwestern-style Chicken Soup
I love chicken soup… it’s right up there with meatloaf for comfort food! During New England winters when the temperatures go below freezing and often hover around 0 degrees F., there is not anything better to warm your soul. While traditional chicken soup is great I like this spicy Southwestern version for a little added kick.
1 pound smoked chicken breasts, diced
2 tablespoons unsalted butter
1/2 cup diced celery
1/2 cup diced carrot
1/4 cup diced yellow onion
3 cloves garlic, minced (about one tablespoon)
1 jalapeño, seeded and minced (about one tablespoon)
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon crushed rosemary
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
2 quarts chicken stock (homemade or reduced sodium)
1 (15 1/4-ounce) can southwestern-style corn with Poblano and red pepper
1/4 cup chopped cilantro (for garnish)
1 avocado, diced (for garnish)
Lime wedges, for serving
Tortilla chips, for serving
Melt the butter in the 6 1/2-quart stock pot over medium heat. Add the celery, carrot and onion. Cook until the carrot is softened but not browned, about five minutes. Add the garlic and jalapeño. Cook for two minutes, stirring often. Add the pepper, thyme, rosemary, cumin and crushed red pepper. Cook until the spices are aromatic, about two minutes. Add the chicken stock and bring to a simmer.
Add the chicken and drained corn. Cook until the chicken is warmed, about five minutes.
Ladle the soup into warmed serving bowls, garnish with cilantro and avocado. Serve with lime wedges and tortilla chips.
(A side salad would also be nice with this!)
