Southwest Chicken Soup
This is from Dore's White Chicken Chili
that we added some things to.
1 lb. diced chicken (1)
1 med. onion, (small chop/large dice)
1 1/2 tsp. garlic powder
1 Tbsp. vegetable or olive oil (if not using rotisserie chicken)
3 cans white beans, drained
32 oz. Chicken Stock (2)
2 (4 oz) chopped green chilies (more or less to taste)
1 1/2 -2 Cups Kale,
Chopped small (3)
1 tsp. salt (OR LESS! Start with 1/2 tsp. and taste from
1 1/8 tsp. ground cumin
1 1/8 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper (optional or to taste) (4)
1 cup sour cream
1/2 cup whipping cream or half n half (5)
1 cup shredded jack cheese
In large soup pan or Dutch Oven, combine all ingredients
except the Jack Cheese, sour cream and whipping cream and bring to
boil. Reduce heat; simmer, covered for 40 min. Remove
from heat; stir in sour cream and cream. Top with Monterrey
Jack cheese if desired. Serves 8ish. (for Kay and I it serves
us twice --- 4 servings...
(1) Dore's recipe calls for boneless,
skinless chicken breasts but we use Rotisserie Chicken. I buy the
chicken and take off all the meat, dice it into about 1/2 inch
(some will already be
small) and freeze it for later use in salads and soups. If you
use the chicken breasts, cook it any way you like. Set chicken aside
to cool, then
dice or shred. Return to pan and add beans, stock, chilies,
(2) The original recipe called for 2 14oz.
cans of chicken broth but we like the more flavorful stock. I almost
always have 2 or 3 cartons of stock on hand and since they
oz. I just use the extra 4 oz. (3)
Kale is optional but it adds vitamins to the soup. Cut small because
it will not wilt like lettuce.
(4) I use 1/2 tsp.
(5) We use whipping cream for more
flavor and texture.