Green Chili Chicken Soup

Note from Louise

This is what I call a throw together soup. Typically, I will have roast chicken one night, make broth from the bones and use the leftover chicken meat for the soup.

Ingredients

  • 4 Quarts low sodium or homemade chicken broth
  • 4 chicken breasts or equivalent pulled chicken meat from whole roast chicken
  • 1 14oz. can diced tomatoes
  • 2 cans diced green chilies
  • 1 1/2 cup chopped carrots
  • 1 cup chopped celery
  • 1 can corn drained (frozen works well, also)
  • 1 can pinto beans or black beans, drained
  • 1 small onion, diced or 2 tsp of onion powder (or more to taste)
  • 2 tsp. garlic powder
  • 1 tsp. chili powder
  • 2 tsp. cumin
  • 1/2 tsp. red pepper flakes
  • salt and pepper to taste

Steps

  1. If using chicken breasts, place four breasts in an oven safe pan
  2. Sprinkle with onion and garlic powder
  3. Cover and bake in a 350 degree oven for 20 to 25 minutes.
  4. Let cool, then shred with a fork or cut into chunks.
  5. For soup, combine chicken broth, diced tomatoes, green chilies, onion and seasonings in a medium stock pot.
  6. Heat to boiling, then lower to a simmer.
  7. Test taste the soup broth and adjust/add seasoning to taste.
  8. Heat back to boiling and add carrots and celery.
  9. Cook at a low boil for 20 to 30 minutes.
  10. Add corn, beans and chicken.
  11. Continue to cook at a low boil for 10 to 15 minutes more.
  12. Serve with low-fat mozzarella cheese, a dollop of low-fat sour cream and/or diced avocado for toppings.
  13. A side of salad or fruit makes this a complete meal.

Additional Notes from Louise

This soup can also be made in the crockpot and simmered throughout the work day for a no fuss dinner after work and the left overs heat well for a satisfying lunch. Feel free to play with the ingredients: substitute lean ground beef for the chicken, add or exchange mushrooms or other veggies for the carrots, corn or beans, etc.

(Recipe by: Louise Hughes)
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