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Ingredient
Southwest-style chicken soup
Introduce
Chef :
Robert GonzalSouthwest-style chicken soup
This easy soup, adapted from a recipe I found in averiecooks.com, makes for a delicious and light weeknight dinner. Serve with an assortment of garnishes so that everyone can customize their soup as they wish.
Ingredient
Food ration :
4 to 6 servingsCooking time :
30 minutes
1 tbsp
dried oregano
5 cloves
garlic, finely chopped
1 tbsp
chili powder
2 tsp
ground cumin
1 tsp
smoked paprika
1/4 tsp
cayenne powder
1/4 tsp
chipotle powder
4 cups
chicken broth
1 cup
sweet corn kernels
Cooking instructions
* Step 1
Slice the chicken breasts into 1/2 cm strips. In a bowl, toss the chicken with the oregano, a good pinch of salt, several grinds of black pepper, and a glug of olive oil.
* Step 2
Put a large nonstick pan on medium-high heat. Add the chicken and fry until no pink remains, about 3 minutes.
* Step 3
Add the onion and garlic. Continue frying until the chicken and onion are browned and caramelized, about 5 minutes.
* Step 4
Sprinkle on the spices. Toss to coat, then fry 2 minutes.
* Step 5
Add the tomatoes, chicken broth, and black beans. Turn the heat down to medium and simmer for 15 minutes.
* Step 6
Add the corn and simmer 1 more minute. Adjust the seasoning as required. Serve hot, with garnishes on the side.
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