Southwest Chicken Soup
An easy chicken soup with a hint of spice that you can make without a lot of work!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main
Cuisine: American
Servings: 10
- 2 rotisserie chickens
- Water
- 2 celery stalks chopped
- 1 Anaheim pepper seeded and diced
- 2 cloves garlic chopped
- 1 small yellow onion peeled and chopped
- 1 cup baby carrots sliced
- 1 cup frozen corn
- 1 cup cilantro leaves chopped
- ¼ teaspoon chipotle seasoning
- 1 pound egg noodles optional
- Salt and pepper to taste
- Avocado lime and chopped jalapeno peppers for garnish, if desired
- Egg noodles
Remove most of the meat from the chickens, and boil in a large stockpot filled with water for about 20 minutes.
Remove carcasses from water.
Add the meat from the chicken, along with carrots and celery.
In a separate pan, saute the corn, garlic, onions and Anaheim peppers in some butter or olive oil until slightly brown, then add to soup.
Stir in the cilantro, chipotle seasoning, salt, pepper and egg noodles (if desired), and let simmer until noodles are done and ready to eat.
Calories: 523kcal | Carbohydrates: 38g | Protein: 33g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 169mg | Sodium: 145mg | Potassium: 497mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3190IU | Vitamin C: 6.5mg | Calcium: 37mg | Iron: 3.2mg