I have a soup lover in the house so I am constantly trying to come up with new soup recipes that my soup lover will like but that is hearty enough for my husband. I also need something that is quick and easy in case I didn’t plan in advance. Tonight was one of those nights in our house. With Thanksgiving on Thursday I have been a little distracted with that menu so 4:30pm rolled around and I did not have a dinner plan. I knew I had a chicken breast in the freezer and it was cool enough that soup sounded good. After a peek in the fridge and pantry, Southwestern Chicken and Vegetable soup was born!
Southwestern Chicken and Vegetable Soup
Prep time: 20 minutes
Cook time: 30 minutes
2 Tbsp unsalted butter
1/2 yellow onion, chopped
4 celery sticks, chopped
2 carrots, peeled and chopped
1 can (14.5oz) hominy, drained
1/2 cup Frozen Okra (optional)-Total fav. of mine
1 can (4oz) diced green chiles
1 can (7oz) verde sauce (Herdez)
1 can (14.5oz) diced stewed tomatoes
1 boneless skinless chicken breast, chopped
2 cans reduced sodium chicken broth
1 tsp each: garlic powder, cumin, chile powder, black pepper
1 bay leaf
1/2 tsp salt
In a large soup pot add butter onions, celery, and carrots. Saute until onions are translucent; approx. 5 minutes.
Add hominy, okra, green chiles, verde sauce, diced stewed tomatoes, and chicken breast pieces.
Stir well and add chicken broth, once broth is added bring to a slow boil.
Once boiling add seasoning and bay leaf.
Cover, cook on medium low heat, maintaining a low boil for 30 minutes.
When ready to serve remove bay leaf and serve with warmed flour tortillas.