• Spicy Southwest Chicken Soup

    This is a more “from-scratch” and meat-inclusive version of my quicker, spicy southwest veggie soup.

    Ingredients

    amountingredient
    50gblack beans, dry
    50gwhite beans, dry
    100gkidney beans, dry
    1 lbchicken breast
    24goil
    160gonion, diced
    150gbell pepper, diced
    28 oztomatoes, diced
    28 ozwater
    15gBetter Than Bouillon
    12 ozcorn, frozen
    1 ozjalapenos
    2 Tcumin
    1 Tchili powder
    1 tspsalt
    to tasteblack pepper
    ½ tspgarlic powder
    ½ tspMSG

    Process

    Instant Pot

    1. add all dried beans to Instant Pot and cover with ~1″ of water
    pressure: high
    time: 15 minutes
    release: 10 minute natural
    1. drain beans, set aside
    sauté: high
    1. add oil and chicken, sear until chicken is no longer pink; set aside
    2. add onions and bell peppers, cook until translucent
    3. add all other ingredients, including chicken, to pressure cooker
    pressure: high
    time: 4 minutes
    release: 15 minute natural
    1. remove chicken breast and set aside to cool enough to handle
    2. blend soup sporadically with immersion blender until desired consistency reached (optional)
    3. dice chicken into bite-sized pieces, return to pot

    Stovetop

    I’ve never bothered to make beans on the stovetop and wouldn’t recommend it to others. If you already have beans (canned, frozen, or just extra lying around, proceed with the below. Otherwise, just submerge dry beans in water and cook them forever.

    1. in heavy-bottom pot, add oil and sear chicken until no longer pink; set aside
    2. add onions and bell peppers, cook until translucent
    3. add the rest of the ingredients, including chicken; simmer until chicken is cooked through and all other components have meshed together
    4. remove chicken and allow to cool enough to handle
    5. blend soup sporadically with immersion blender until desired consistency reached (optional)
    6. dice chicken into bite-sized pieces and return to pot

    Notes

    This soup goes great with:

    • a dollop of sour cream
    • corn tortilla strips, chips, or broken up tostada/tortilla shells
    • shredded cheese of choice
    • avocado
    • fresh cilantro
    • fresh jalapeno coins
    • a dash of hot sauce

Leave a Reply

Your email address will not be published. Required fields are marked *