A combination of two teaspoons Mexican oregano, one teaspoon cumin and one teaspoon garlic powder is a great start in building a flavorful Southwestern-style soup. Just add your choices of broth, vegetables, beans and meat and you’ve got a quick meal. Top with a dollop of sour cream or grated cheese, some cilantro and you’ll be dancing around that sombrero in no time.
For this soup, I kicked things up a notch by slicing and dicing a seeded Chipotle pepper in Adobo Sauce and adding about a teaspoon of the sauce from the can. The dark read color and spicy heat turned this into a sultry bowl of soup and a nice compliment for those dark red kidney beans. And did I mention a warming comfort while watching our latest snow fall of ten inches on our back deck?
Let’s take a look:
- 1 Sweet onion chopped
- 1 Tablespoon Olive Oil
- 3 Cups Chicken Broth
- 1 15-ounce can can Red Kidney Beans
- 1 Large jalapeno pepper seeds and veins removed and fine chopped
- 1 Chipotle Pepper in Adobo Sauce seeds and veins removed and chopped
- 1 teaspoon Adobo Sauce from the can of chiles
- 2 teaspoon Dried Mexican oregano crushed
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1/8 teaspoon ground red pepper flakes
- 2 Boneless skinless chicken breast halves, cut into bite sized pieces and sauteed until almost done
- Shredded Cheddar Cheese or Sour Cream for topping
In a Dutch oven cook onion in olive oil over medium heat for about 5 minutes, or until tender. Add remaining ingredients except for chicken and simmer covered for 20 minutes.
Add in cooked chicken and let steep until heated through. About 5 minutes.
Ladle into soup bowls and serve with toppings of your choice, tortilla chips, grated cheese, sour cream or chopped avocado. Or all.
Southwest Chicken and Bean Soup… It’s What’s for Dinner.