Day Fifteen: Kicked Up Chicken Soup

A broth based soup for those cold nights. Simple, hearty, and healthy.

Southwestern Chicken Soup

1/2 lb boneless skinless chicken breast, cubed
1/4 cup onion, finely chopped
2 tbsp olive oil
2 garlic cloves, minced
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 can chicken broth
1 can diced tomatoes and green chilies, undrained
1 tsp ground cumin
1/2 salt
1/2 tsp chili powder
1/8 tsp cayenne pepper
Plain yogurt and fresh cilantro for garnish

In a large skillet over medium heat, cook the chicken and onion in oil until the chicken is no longer pink. Add the garlic; cook 1 minute longer. Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with yogurt and cilantro.

Day Twelve: Chicken Fajitas in Soup Form

I love anything with southwestern or tex mex flavors. This recipe is a must try. :)

Fiesta Chicken Chowder

Ingredients

3 tbsp all-purpose flour
1 envelope fajita seasoning, divided
1 lb boneless skinless chicken breasts, cubed
3 tbsp canola oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups water
1 can black beans, rinsed and drained
1 can Mexican stewed tomatoes, undrained
1 can Mexicorn, drained
1 cup uncooked instant brown rice
1 can chopped green chilies
1 can condense nacho cheese soup, undiluted
3 tbsp fresh cilantro, minced
1 tbsp lime juice

Directions

1. In a large resealable plastic bag, combine the flour and 2 tbsp fajita seasoning; add chicken. Seal the bag and shake to coat. In a large saucepan, sauté chicken in oil until no longer pink. Remove and keep warm.

2. In the same pan, sauté onion until onion is tender; and garlic, cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies, and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender.

Stir in the soup, cilantro, lime juice and chicken, heat through.