Recipe by Pam Anderson
"Filled with green chilies, black beans, corn and tomatoes, and chicken, of course - this soup is a complete meal. Serve with tortilla chips, shredded Monterey Jack cheese, and sliced green onions."
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1 (28 ounce) can
canned crushed tomatoes
1 (14 ounce) can
1 (10 ounce) package
1 (4 ounce) can
chopped green chiles
1 (15 ounce) can
chopped fresh cilantro
shredded meat from a rotisserie chicken
Optional toppings: crushed tortilla chips, shredded Monterey Jack cheese, sliced green onions
This is a very tasty soup! I also thought that it needed something extra, so I added a little salt, fresh groud pepper, and a dash of cayenne pepper for a little kick! I will definitely be making this again as it was very simple and fresh tasting. If I like it well enough to make it again, it gets 5 stars in my book!
I like adding stewed tomatoes and/or fresh cut roma tomatoes for a fresh taste.
I thought this recipe was very tasty...I pretty much followed it exactly, with the exception that I used all broth instead of water and I added additional broth to thin it out. I also let it simmer longer after all the ingredients were added, approx. 20 more minutes. Will definitely be part of my "regulars" list.
It's an awsome soup we make it all the time!
our favorite! delicious! dont forget to add cumin!
This recipe was very easy to make and quite good. I felt it needed a little something so I added a bit of salt and some lime juice. I'll definately make this again.
I doubled the recipes with less broth and water. It was zesty and spicy. My husband and I loved it. I'll make it again soon. Thanks Pam.
Great dish, not really like a soup, for me it turned out very thick, more like chili. Very tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Southwest Chicken Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 356
** Calories from Fat: 131
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