This Summer, I was part of a Women’s Bible Study called, ‘The Living Room Series: RUTH’. The book is not only filled with pages of study, but also includes recipes, original songs, a website and personal stories from the four women who have studied the book. Though our little group of ladies didn’t cook the recipes each week for our study, my friend Julie sent us all a text message to let us know that we had to try the ‘Southwest Chicken Soup’!
I love when others think of dinner for me! I took out my book and found the recipe but when I looked at the ingredient list, I thought it looked a little bland. No peppers or garlic or onion or cheese or hot sauce? The books recipe also called for ‘salsa verde’ but I didn’t have it, nor did I feel like making it and I had just purchased a different kind of salsa… ‘Jack’s Special Salsa’ – Have you tried this? If you don’t feel like making homemade salsa, this is delicious!
Without further ado, this is my version of Southwest Chicken Soup. I changed and added a few ingredients of my own and it turned out absolutely delicious! A soup recipe that will definitely be a staple this Fall! It was easy to make and pleasing to everyone, even Mario (our 1 yr. old)!
What’s in it?
1 Tbsp. EVOO
5 cloves garlic, minced
1 yellow onion, diced
1 red bell pepper, diced
1/2 green bell pepper, diced
24 oz. jar of salsa, medium – I used ‘Jack’s Special Salsa’ (photo above) and accidentally dumped 1/2 of the 48 oz. container in the pot. It was perfect though and I’ll do it again in a heart-beat!
1 whole Rotisserie Chicken, cubed
1 can black beans, drained and rinsed
3 cubes Chicken Boullion
3 cups water (I filled the black bean can 3 times and added to the pot)
1 package frozen Corn
1 tsp. cumin
1 Tbsp. Chili Powder
1 Handful shredded cheddar cheese
2 cups cooked white rice
Splash (or 10) Hot sauce
How do you make it?
In large pot, heat EVOO over medium high-high heat.
Saute garlic, onion and bell peppers for 3-4 minutes.
Add salsa. Heat for a few minutes.
Then add cubed chicken, beans, bouillon cubes, water, corn, cumin and chili powder.
Bring to a small boil then turn heat to low and simmer for 10-15 minutes.
Meanwhile, cook 2 cups white or brown rice. Set aside.
To Serve: Serve over cooked rice and top with shredded cheddar cheese and hot sauce. I found a new ‘Chili Pepper Sauce’ from Trader Joes that’s full of flavor with the perfect amount of heat!