I am re-posting this recipe with pictures this time around. With all the not-so-healthy recipes I've posted lately, I decided it was time for something that's really, truly good for you! This soup is jam-packed with flavors and vegetables. But don't tell your crew about those kinds of details.
It takes a few minutes to create the soup base, but oh so worth the depth of flavors. Don't be deterred by the list of ingredients. It's quite simple. I often use the leftover turkey from Thanksgiving rather than chicken to make it.
3 chicken breasts
1 small onion chopped
1 red bell pepper chopped
2 cloves garlic minced
1 tsp cumin
1 tsp chili powder
2 cans mexican style stewed tomatoes
1 tsp salt
1/2 tsp worchestershire sauce
4 cups chicken broth
4 cups beef broth
1 can corn, drained
1 can kidney beans, drained and rinsed
Toppings: tortilla chips, shredded cheese, diced tomato, diced avocado, sour cream
Cook chicken breast until cooked through. Remove from pan and let rest. In the same pan, saute onion, bell pepper, and garlic on medium low for 5-10 minutes until softened. Add cumin and chili powder while cooking.
Transfer sauteed ingredients to a blender and add canned tomatoes, worchestershire, and salt. Blend until smooth.
In a stock pot, pour in blended ingredients. Add chicken broth and beef broth. Add cubed chicken, corn, and kidney beans.
Bring the soup to a simmer. Serve and add toppings. Be sure to ladle plenty of broth into the bowl so it has room to absorb all the chips, etc.
*This soup freezes perfectly. Just thaw and add fresh toppings.
My kids saw this array of vegetables for the soup base and quickly stated they didn't want red peppers or onions in their soup. They said they don't like those things. Little did they know they ended up eating it anyway!! I love motherhood trickery!!
Soup Base Ingredients: