It is soup season! The cold weather is creeping in and it gave me a hankering for some soup. In typical ND weather, I grilled chicken breast one night and used the leftovers the next night in a soup. Expect to see a LOT of chili / taco type soups posted here. Those are my favorites!
Soup is kind of hard to photograph on a dark evening, or anytime, really.
You could use leftover, cooked chicken as I did or use raw breast in a crock pot all day like the original author, Skinny Taste did. She her recipe here. We all know Crock Pot meals are so wonderful to come home to.
Here is my slightly adapted recipe.
- 2 tsp. olive oil
- 1 onion, chopped
- 2 stalks celery, chopped
- 15 mini carrots, chopped
- 3 cloves garlic, minced
- 3 cups low sodium fat-free chicken broth
- 8 oz. can tomato sauce
- 1 Tbsp. chili powder
- 1/4 cup chopped cilantro (plus more for garnish)
- 15 oz. can chili beans, drained
- 14.5 oz. can petite diced tomatoes (do not drain)
- 15.25 oz. can whole kernel corn, drained
- 1 heaping tsp. cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. black pepper
- 2 8 oz. skinless chicken breasts, grilled and finely chopped or shredded (16 oz total)
- 1/4 cup chopped scallions, for topping
- 3/4 cup shredded reduced fat cheddar cheese, for topping
- A few dashes of hot sauce, for topping
Heat oil in a saucepan over medium-low heat. Add onion, celery and carrots and sauté until soft, 5-7 minutes. Add the garlic and cook for one more minute. Slowly add the chicken broth, tomato sauce and chili powder and bring to a boil. Add cilantro, chili beans, diced tomatoes, can of corn, cumin, oregano, pepper and chicken breasts. Cover and bring to a boil and then lower to a simmer for at least a half hour or more. Adjust seasoning as needed. Serve in bowls and top with scallions, cheese, hot sauce, more cilantro or even sour cream. Serve with bread or tortilla chips for dipping. Enjoy!
Get in my belly!
I served mine with some bread and a bit of my Tuscan herb olive oil I purchased in SD. Perfect chilly night meal. Enjoy!