Chicken Fiesta Soup
A
creamy base with chunks of chicken, vegetables and spices, guaranteed
as a cold buster.... Eats like an entire meal and very satisfying on a
cold winters day... or a day when one may have a winter's cold.....
2-3 Chicken Breasts - cut into small pieces
6 cloves of garlic
1/2 of a red, yellow and green pepper each, chopped
1 large onion, chopped
1 cup of mushrooms, chopped
Pinch of salt and pepper
4 cups of chicken broth (low sodium better... salt is in the canned items following)
1 cup carrots sliced finely
3 stalks of celery sliced finely
2 scallions, chopped
1 tomato chopped finely
1 can of diced tomatoes with chilis
sprinkling of Onion Powder
1 tsp Curry Powder (or cumin works just as well)
1 can of black beans, drained
1 can of chili beans, drained
1 cup of lowfat sour cream
small amount of flour
1 small bundle of Soba noodles
Freshly grated Parmesan Cheese
1) Precook Soba noodles as per packaging, drain and set aside
2) Heat a large pot (dutch oven) with a coating of olive oil. While oil is heating, crush garlic into oil and stir until garlic just starts to toast. Add chicken to the pot. Add onion, mushrooms and peppers and stir on medium heat until onions are nearly translucent.
3) Add diced tomatoes with chilis, a sprinkling of onion powder and the curry (or cumin).
4) Pour in 4 cups of low sodium chicken broth. Add to this, the celery, carrots, scallions and chopped tomato.
5) Add the black beans and the chili beans and continue to boil.
6) Reduce heat to medium and add the sour cream. Mix this all in until soup is consistent in color and thickness.
7) Slowly whisk in several tablespoons of flour as needed or desired to thicken soup to desired consistency. Take care to not over-thicken as the egg noodles will absorb an abundance of the liquid and flavor.
8) Add in the noodles and stir. Cover and let the whole thing simmer on low for as long as you can hold off the urge to eat this (not long for us as it turns out).
9) Serve with freshly grated Parmesan Cheese (not the stuff in the shaker puhlease!)
2-3 Chicken Breasts - cut into small pieces
6 cloves of garlic
1/2 of a red, yellow and green pepper each, chopped
1 large onion, chopped
1 cup of mushrooms, chopped
Pinch of salt and pepper
4 cups of chicken broth (low sodium better... salt is in the canned items following)
1 cup carrots sliced finely
3 stalks of celery sliced finely
2 scallions, chopped
1 tomato chopped finely
1 can of diced tomatoes with chilis
sprinkling of Onion Powder
1 tsp Curry Powder (or cumin works just as well)
1 can of black beans, drained
1 can of chili beans, drained
1 cup of lowfat sour cream
small amount of flour
1 small bundle of Soba noodles
Freshly grated Parmesan Cheese
1) Precook Soba noodles as per packaging, drain and set aside
2) Heat a large pot (dutch oven) with a coating of olive oil. While oil is heating, crush garlic into oil and stir until garlic just starts to toast. Add chicken to the pot. Add onion, mushrooms and peppers and stir on medium heat until onions are nearly translucent.
3) Add diced tomatoes with chilis, a sprinkling of onion powder and the curry (or cumin).
4) Pour in 4 cups of low sodium chicken broth. Add to this, the celery, carrots, scallions and chopped tomato.
5) Add the black beans and the chili beans and continue to boil.
6) Reduce heat to medium and add the sour cream. Mix this all in until soup is consistent in color and thickness.
7) Slowly whisk in several tablespoons of flour as needed or desired to thicken soup to desired consistency. Take care to not over-thicken as the egg noodles will absorb an abundance of the liquid and flavor.
8) Add in the noodles and stir. Cover and let the whole thing simmer on low for as long as you can hold off the urge to eat this (not long for us as it turns out).
9) Serve with freshly grated Parmesan Cheese (not the stuff in the shaker puhlease!)
Christen's Chicken Fiesta Soup
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