Tuesday, July 19, 2011

South of The Border Chicken and Vegetable Soup

A simple, hearty and healthy soup. 

This soup is so yummy and the only way I can get vegetables into my 3 year old.

I created this soup for Christmas Eve one year and have been enjoying it ever since.  In fact, even though its 100 degrees outside I think I'm going to make a bowl of soup.  No amount of temperature can keep me from enjoying a good bowl of soup.

  • 1 can cooked chicken breast
  • 1 can tomato sauce
  • 1 can beef broth
  • 1 can water
  • 1/2 large onion, chopped
  • 3-5 garlic cloves, minced
  • 1 carrot, small chop
  • 1 stick celery, cut in half lengthwise and chopped
  • corn from one cob or 1/4 cup kernels
  • 2 tomatoes, chopped
  • 1/4 cup cilantro
  • 1-2 Tb. olive oil
  • salt
  • lemon pepper
  • cumin powder
  • chili powder
  • cayenne pepper

  1. In pot, heat olive oil.  Saute onion, garlic, carrot and celery until soft.
  2. Add tomato.  Saute additional 3-5 minutes.
  3. Add tomato sauce, broth, chicken and water.  Cook until boiling.
  4. Add spices according to taste.
  5. Serve with grated cheese, sour cream or tortilla chips.
Serves approx. 4

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