Happy Monday everyone! I hope your weekend was a lovely one. My weekend was full of cuddle time from my kiddos and errand running (mostly by myself!). It was a perfect low key weekend.
The temperatures have dipped back down to “normal” January temperatures which means it is f-f-f-freezing! I don’t let the cold temps get me down. Instead I decided to whip up a batch of soup to warm us up. It seems I have been on a 30 minutes or less dinner kick lately. While the chicken poached, I sautéed the vegetables, and cooked the rice. What I love most about the soup (and soups in general) is there is a TON of inactive down time while it simmers away.
If you’re looking for a quick soup to warm you up tonight this is the soup! Not only is this a quick soup but it is a healthy soup. You get to enjoy almost 2 cups of soup for about 330 calories. If you have resolved to eat healthier you can add this soup to your line up of healthy foods. I added the option of serving a small scoop of yellow rice with your soup to make it more substantial. We enjoyed our soup with a side of rice and a small cheese quesadilla.
I used Vigo Yellow Rice. I love their rice products and this yellow rice was a perfect addition to this soup. The seasonings in the rice didn’t overpower the soup at all. Don’t worry if you don’t have any on hand, regular brown or white rice would work in a pinch! Also if you want to eat in about 10 minutes after you start cooking substitute rotisserie chicken for the poached chicken. If you go this route all you need to do is sauté the vegetables and heat everything through, dinner will be ready in two shakes of a lamb’s tail (I imagine that is super fast )
SOUTHWEST CHICKEN SOUP
serves 6, almost 2 cup portions for 333 calories
1 pound boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon cumin
1 bay leaf
1 tablespoon grapeseed oil (any oil will work)
1 medium yellow onion, chopped
2 cloves garlic, minced
1-4 ounce can of green chilis
1-15 ounce can of low sodium black beans, rinsed
1-15 ounce can of white hominy, rinsed
1 teaspoon chili powder
1 tablespoon cumin
6 cups unsalted chicken broth
season with salt & pepper according to taste
garnish: Yellow rice, cooked according to package; cilantro, fat-free sour cream or plain Greek yogurt, lime wedge
To poach the chicken: Trim off any fat off the chicken breasts, place into small sauce pan, season with bay leaf, salt, and cumin. Cover with water. Bring to boil. Once boiling turn down to low and partially cover. Simmer for 10 minutes. Turn stove off and cover the sauce pan. Leave sitting for 20 minutes. Once done, remove chicken and shred with two forks.
If you are serving the rice cook the rice according to package instructions.
In a large pot over medium heat pour in the oil. Sautee the onion and garlic until softened. About five minutes. Add in the chilis, beans, hominy, spices, and chicken broth. Simmer over medium low heat until the chicken is done. Add in shredded chicken and serve with a scoop of rice or your favorite garnishes.