Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
white bowl filled with Southwestern Chicken Soup with Avocado-Cheese Garnish

Southwestern Chicken Soup with Avocado-Cheese Garnish

  • Author: (By Lee Clayton Roper)
  • Yield: 4 to 5 servings 1x
  • Category: soups, gluten free, dairy free

Description

Southwestern Chicken Soup has a slightly spicy, uber-flavorful broth combined with tender chicken, onion, peppers, garlic, lots of spices (cumin, chili powder, coriander), corn and a surprise ingredient – hominy! It’s finished with an Avocado-Cheese garnish that both adds color and ensures this scrumptious soup will satisfy any appetite.


Scale

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1/2 large red bell pepper, seeded and chopped
  • 1 (3 inch) jalapeno or serrano pepper, seeded and finely chopped
  • 3 large garlic cloves, pressed or chopped
  • 5 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons ground coriander
  • 1 teaspoon dried oregano, preferably Mexican
  • 1 pound boneless, skinless chicken breasts, chopped into 1/2-inch pieces
  • 5 cups chicken broth, divided
  • 1 (25 ounce) can hominy, drained and rinsed
  • 1 cup fresh or frozen corn kernels

Garnish

  • 1 avocado, peeled, pitted and chopped
  • Grated Cheddar cheese
  • Chopped fresh cilantro
  • Salsa or chopped fresh tomatoes
  • Lime wedges

Instructions

  1. In a large stockpot, heat olive oil over medium-low heat. Add the onion, bell pepper, jalapeno pepper and garlic. Stir in the cumin, chili powder, coriander and oregano. Cook, stirring occasionally, until the vegetables are softened, around 5 to 7 minutes.
  2. Stir in the chopped chicken and cook, stirring occasionally, for 4 to 5 minutes. Stir in 4 cups chicken broth and half of the drained hominy. Bring to a boil, reduce heat and simmer, stirring occasionally, for around 20 to 25 minutes.
  3. Place the remaining 1 cup chicken broth and hominy in a blender and purée. Stir into soup along with corn. Bring to a simmer and cook for 4 to 5 minutes. Remove from heat, cover and let sit 5 minutes.
  4. Ladle into bowls and serve with garnishes alongside. Warmed corn tortillas make a nice accompaniment, too.

Notes

Make ahead: Soup can be made up to 2 days in advance, covered and refrigerated. Add garnish just before serving. Can also be frozen. May need additional broth after freezing.

© A Well-Seasoned Kitchen ®