Soup’s On!

by jerseygirl on May 13, 2008 · 7 comments

Thankfully the weather is much better today! It is so beautiful out that it is not much of a soup day at all. But I do not mind having leftover soup from yesterday. Tonight we have our daughter’s spring concert at school, so leftover soup and sandwiches will be the perfect quick dinner.

Feel free to vary the ingredients. I had planned on using black beans but realized we only had small white ones. They worked fine. Since we had numerous zucchini in the fridge, I figured why not try some in the soup. I was pleasantly surprised. But you could really add or subtract any vegetables you like. But don’t forget to add some tortilla chips. I had some spicy blue corn tortilla chips that really added some crunch and brought out the flavors of the soup.

Mexican Chicken Vegetable Soup

8 cups chicken stock or broth
1 pound chicken breast tenders, chopped
1 (15 oz) can small white beans, rinsed and drained
1 can (14.5 oz) petite diced tomatoes in juice
1 medium red onion, chopped
juice of one lime
1 jalapeno, seeded and diced
1/4 cup fresh cilantro
1/2 TBS minced garlic
1 medium size zucchini, chopped
1 cup frozen or fresh corn
1/2 avocado, diced
3 TBS chopped fresh chives
1 tsp chili powder
1/2 tsp chipotle powder
2 TBS sugar

salt and pepper to taste
crushed tortilla chips for garnish

In a large soup pot, heat the chicken broth on high heat and add chicken and beans. Bring to a boil; reduce heat to low and let simmer for 15 to 20 minutes. While chicken is cooking, put tomatoes, onions, lime juice, jalapeno, cilantro and garlic into a food processor or blender. Process until smooth. Add the mixture to the soup and also add the remaining ingredients to the pot. Cook for another 30 minutes or until vegetables and chicken are very tender. Season with salt and pepper to taste. This is even better the day after it is made. Serve the soup in bowls garnished with some tortilla chips. Makes 6 servings.

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