Even though it feels like it’s already summertime in Houston, the rainy weather this week has us craving comforting soup. This southwestern chicken soup recipe, originally published in our November 2008 “Peace Meals” article, is a perfect make-ahead meal packed full of veggies, protein and flavor.
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Southwestern Chicken Soup
Serves 6
3 boneless skinless chicken breast halves
3 slices bacon, cut into 1-inch pieces
2 white potatoes, peeled and cubed
5 cups chicken stock (reserved from cooking chicken)
1 cup Pace® Picante Sauce
½ cup chopped onion
1 teaspoon coarse salt
4½ ounces canned chopped green chiles
2 green onions, chopped
1 ear fresh corn, kernels cut from cob
crushed tortilla chips
1 cup shredded sharp cheddar cheese
2 avocados, pitted, peeled and chopped
Place the chicken into a stockpot and fill with enough water to cover, at least 6 cups (so you have enough for stock).
Bring to a simmer over medium heat, cover and cook for 15 to 20 minutes.
Remove the chicken from the pot; reserve 5 cups of the stock and set aside. Let the chicken cool slightly and chop into bite-size pieces.
Brown the bacon in the empty stockpot over medium-high heat.
Add the potato cubes and stir until coated with the bacon drippings.
Add the reserved chicken stock, picante sauce, onions and salt. Simmer, stirring occasionally, over medium-low heat for 45 minutes to 1 hour or until the potatoes are tender.
Stir in the green chiles, green onions, corn and chicken, and heat through.
Add crushed tortilla chips to soup bowls, ladle in the soup, and top with the cheese and avocado.