Southwestern Chicken Vegetable Soup with Spicy Cilantro Sauce
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients
¼ cup olive oil
1 yellow onion, roughly chopped
1 garlic clove, minced
1 tablespoons chili powder
1 tablespoon chipotle powder
1 tablespoon cumin
14.5 ounce can of tomato sauce
2 tablespoons olive oil
2 cups celery, small diced
1 ½ cups carrots, small diced
2 cups zucchini, small diced
1 cup yellow squash, small diced
1 cup corn kernels
3 cups cooked chicken breast, diced
4 cups Organic Pacific Chicken Broth
kosher salt
Spicy Cilantro Sauce
2 garlic cloves, minced
1 jalapeno, chopped (seeded if you don’t like it too spicy)
1 green onion
1 bunch of fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons olive oil
kosher salt
Garnish with avocado, green onions, fresh cilantro and lime wedges
Instructions
In a large pot over medium heat add the olive oil and onion and sweat until soft and translucent, about 5 minutes. Add the garlic and spices and stir, cooking another 2-3 minutes.
Add the tomato sauce and stir for another minute. Remove the pot from the heat and then transfer the contents into the jar of a blender. Puree on high and then set aside.
In the pot over medium heat, add 2 tablespoons of olive oil and then add the carrots and celery, cook for another 5 minutes, stirring often. Add the zucchini and summer squash and corn and cook another 2 minutes.
Add the chopped chicken and then pour in the tomato sauce combination. Add the Organic Pacific Chicken Broth and stir to combine everything. Put a lid on the pot and turn the heat to low. Simmer for 30 minutes with the lid on and then remove and cook another 15 minutes. Season to taste with kosher salt.
While the soup is simmering, make the Spicy Cilantro Sauce.
For the Sauce, combine the garlic, jalapeno, green onion and fresh cilantro along with the lime juice and olive oil. Puree until you have a smooth sauce. Season to taste with kosher salt.
Serve up a generous bowl of the soup and then drizzle with the spicy cilantro sauce.
Garnish with avocado, green onions, fresh cilantro and lime wedges of desired.
From heatherchristo.com