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recipe_836

Southwest Chicken Chili Soup

Prep Time:
15 minutes

Cook Time:
25 minutes

Servings:
6 servings

Prep Time:
15 minutes

Cook Time:
25 minutes

Servings:
6 servings

INGREDIENTS

  • 1/3 C. (75 mL) Crisco® Pure Vegetable Oil 
  • 1 large onion
  • 2 minced garlic
  • 1 red bell pepper, seeded and diced
  • 1 Tbsp. (15 mL) mild chili powder
  • 2 tsp. (10 mL) ground cumin
  • 4 C. (1 L) chicken broth
  • 1 can (19 oz / 540 g) can white or red kidney beans, rinsed and drained
  • 2 cans (127 mL) chopped mild green chilies
  • 4 C. (1 L) cooked chicken, cut into 1/2” (1 cm) pieces 
  • hot sauce to taste
  • salt and pepper to taste
  • Garnish:
  • shredded Monterey Jack cheese
  • sour cream
  • chopped fresh cilantro
  • tortilla chips

DIRECTIONS

  1. Heat oil in a large heavy pot over medium heat.
  2. Add onion and garlic. Cook until softened, about 3 minutes. Add red bell pepper and sauté until just softened, about 1 minute. Add spices and cook until aromatic, about 1 minute more.
  3. Add broth, beans, green chilies and chicken. Bring mixture to a boil and then simmer, stirring occasionally, for 15 to 20 minutes.
  4. Season to taste with hot sauce, salt and pepper.
  5. Ladle into bowls and garnish with shredded Monterey Jack cheese, sour cream and cilantro as desired.