Tuesday, March 15, 2011

Fiesta Chicken Soup

There are a few different "Mexican" based soups in our rotation but I keep each of them there because they each have their own little twist. This one incorporates so many ingredients and in the end they all go together so well. The flavors meld perfectly, especially considering the relatively short cooking time.
One thing that amazed me about this soup was how much color the broth had. Most of it, I assume, is from the tomato juice but look at that color!

Fiesta Chicken Soup
 Print Recipe
Yields: 4 servings

1 T Italian dressing or olive oil
2 chicken breasts, cut into bite size pieces
1 onion, chopped
3/4 cup carrots, sliced
1 can stewed tomatoes
2 cups chicken broth
1 cup water
1 tsp chili powder
3/4 cup peas
1 can kidney beans, drained
1/2 cup shredded Cheddar cheese

   1. Cook chicken, onions and carrots in the Italian dressing until the onions and carrots are beginning to soften.
   2. Add tomatoes (with juice), chicken broth, water and chili powder to pot. Bring to a boil; reduce heat to medium and simmer.
   3. Fifteen to 20 minutes before serving add peas and kidney beans.
   4. Serve with cheese sprinkled over the top.
Notes: The measurements of the vegetables are extremely flexible. I've also added green beans.

Source: Kraft Foods

This is linked to Tasty Tuesday and URS.

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