'Tis the season for soup weather. I love all soups - creamy, brothy, thick or thin. This one falls into the brothy thin category, but with delicious chunks of seasoned chicken and veggies.
And with a little kick. Don't worry not much, just enough to give it some spice. You'll be fine. And better yet, it is yet another one of my recipes that doesn't require a run to the grocery store. Most, if not all, ingredients, I am betting you already have.
In fact, if you do have all of these ingredients, tell me in the comments. I'd love to see how well stocked our pantry's and freezers are!
Southwestern Chicken Soup
4 c. chicken stock
1 15 oz. can crushed tomatoes
1 15 oz. can diced tomatoes
1 lb. cooked diced chicken
1 small onion, chopped
2 c. frozen corn or 1 can corn
1 4 oz. can chopped green chiles
2 cloves garlic, minced
1 t. chili powder
1 t. cumin
1/2 t. oregano
1/4 t. cayenne pepper
tortilla chips, cheese, sour cream as toppers
In a skillet cook onion for a few minutes until a bit softened, then add garlic. Cook for a few more minutes on medium heat.
Dump all ingredients, including onion/garlic mixture, into a crockpot. Simmer on low for 4-6 hours. Serve topped with tortilla chips, cheese or sour cream.
We ate this on Halloween night.
I shared the Little Misses' bunny costume earlier in the week. Well, this is the ONLY picture I could manage from the Little Man. My little Mickey Mouse wanted nothing to do with his costume. He refused to wear the big white Mickey gloves and only kept the ears on for a measly 2 minutes.
You're lucky you're getting this picture.
Have a superb weekend everyone! I'm off for a girl's night! No kids! Just friends from way back, food, drinks and I'm sure LOTS of laughs.