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Southwest Chicken Soup
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Description
A spicy, brothy take on chicken tortilla soup—minus the tortillas!
Ingredients
- 1 pound Chicken Breasts
- 4 Tablespoons Olive Oil, Divided
- ½ teaspoons Kosher Salt
- ¼ teaspoons Cayenne Pepper
- 2 teaspoons Chili Powder
- 1 cup Celery
- 1 cup Onion
- 2 cloves Garlic
- 5 cups Chicken Stock
- 1 can (14 Oz. Size) Diced Tomatoes
- 1 can (10 Oz. Size) Ro*tel Tomatoes
- 1 cup Black Beans
- 1 cup Corn
- 1 teaspoon Cumin
- ½ teaspoons Celery Salt
- Your Favorite Soup Toppings
Preparation
Brush chicken with 2 tablespoons olive oil. Season with salt, pepper, and chili powder. Bake at 350ºF for 30 minutes.
Heat remaining 2 tablespoons olive oil over medium heat. Add celery, onion, and garlic and saute until softened. Shred baked chicken. Add broth to onion mixture; bring to a boil. Simmer 10 minutes.
Add remaining ingredients. Simmer 30 minutes and serve with desired toppings, such as cilantro, cheese, sour cream, etc.
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