Southwest Chicken Chili Soup

Southwestern Chicken Chili Soup adapted from Nibble Me This
2 boneless skinless chicken breast halves, cut into 1/4 inch wide strips
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp oil
1 Tbsp butter, unsalted
1 cup onion, diced
4 cloves garlic, coarsely chopped
2 Tbsp balsamic vinegar
1 can diced tomatoes and green chile
1 can corn kernals, drained
1 can light red kidney beans, rinsed and drained
4 cups chicken broth
1/4 cup cilantro, chopped
1 Tbsp chili powder
1/2 tsp black pepper
1/2 tsp roasted cumin
1/4 tsp dried lemon peel

Directions:  Preheat a large stock pot over medium high heat.  Season chicken with salt and pepper.
Add butter and oil to pot and brown chicken for 4-5 minutes. Remove to a plate.  Add the diced onion and saute for 3 minutes. Add the garlic and saute for 2 more minutes, stirring occasionally.  Deglaze the pot with balsamic vinegar. Return chicken and any juices to the pot.  Add remaining ingredients, bring to a simmer and cook for 30 minutes.

Garnish with crispy fried tortilla strips or masa dumplings.

Modfications:
-I did not use lemon peel
-I was out of balsamic vinegar so I used apple cider vinegar.
-I added an extra can of black beans.

Here's what you'll need:

Cut the chicken into strips or chunks.

Dice up the onion and the garlic cloves.

Chop up the cilantro.

Warm the olive oil and butter in a Dutch oven.  Brown the chicken for 4-5 minutes.  Remove the chicken.

In the same pot, add the onions and cook until softened, about 2-3 minutes.

Add the garlic. 

Deglaze with the vinegar.

Add the chicken back into the pot along with any juices.

Add the beans and corn.

Add the diced tomatoes.

Add the cilantro, herbs, and chicken stock.

Let simmer for 30-45 minutes.

Here's what you'll end up with:

Our Thoughts:

We loved this dish!  As soon as I read the ingredients, I knew that it would be something that my family would enjoy.

You could always add an extra can of diced chilies or a jalapeno but I really don't think that it needs it.  The beans and corn mixed with the chunks of chicken make this soup hearty and the addition of the cilantro into the soup instead of just used as a garnish gives it a nice peppery touch.

I added just a small scoop of sour cream and served with a hard tortilla round and dipped the chip much like a cracker. 

Everyone enjoyed this so much that the entire pot was gone with no leftovers :(

Hope you enjoy!

April