Tuesday, May 25, 2010

What's Cooking

Southwestern Chicken Soup

1 med. onion chopped
3 garlic cloves minced
4 cups chicken broth
1/4 cup uncooked white rice
1 16 oz can Great Northern beans rinsed and drained
1 15 oz can petite diced tomatoes with juice
1 tsp ground cumin
1/4 tsp cayenne pepper or to taste
1 whole boneless skinless chicken breast (about 3/4 lb) poached and shredded
1/4 cup chopped fresh cilantro
salt and pepper to taste
1 med tomato chopped
1 small avocado peeled and diced
1 Tbsp fresh lime juice

Cook onion and garlic in a large saute pan with a little canola oil for about 3 min. Add broth, rice, beans, canned tomatoes, cumin, and cayenne pepper. Bring to boil and simmer for 15 min. Stir in chicken, cilantro, salt and pepper and heat thoroughly (5-10 min.) Remove from heat and stir in tomato, avocado, and lime juice. If soup is too thick, add a little water. Serves 4

I like to serve this yummy soup with cheese quesadillas. I make mine with flour tortillas, cheddar cheese, diced tomatoes, chopped green onion, diced green chiles, salsa and sour cream. Quick and delicious!


Maeve Greyson said...

This one sounds delicious. My husband is the chef of the household. I'm gonna print this one off and have him give it a try! :)

Jannine Gallant said...

Thanks for stopping by, Maeve. I hope you enjoy it!