2013 – Gluten Free Living
This is a very tasty and hearty chicken chowder with chick peas, black beans, corn, carrots, onions, leeks, potatoes and spinach. It’s seasoned with parsley, thyme and sage. You can also add cilantro and jalapeno peppers if you desire. I call it southwestern because I added black beans and corn along with the garbanzo beans.
Last week I tried out a delicious new soup recipe with chicken, chick peas, and potatoes, along with many other veggies. I made a few improvements but I wanted to make another batch with some significant differences–black beans and corn–yet, I didn’t want to add cumin, chili powder or a lot of hot spices because we were having small children for dinner who don’t like spicy food. Additionally, I’m not a huge cumin fan so I wanted a way to make a southwestern style soup or chowder without the typical seasonings that go into it. I also needed to make it dairy free due to food allergies from one of my guests. This soup gets it’s thick, chowder-like quality due to using an emulsion blender which purees some of the chicken and veggies. The rest are left whole to provide texture.
Tamara Leigh: The Kitchen Novelist is my inspiration for this recipe. It is her basic recipe with a few twists and turns along the way. Her blog has loads of fabulous entrees. Check it out sometime. If you’re looking for a wonderful healthy, low calorie, gluten free and dairy free chowder recipe consider giving this one a try. I really enjoyed this chowder and I believe you will too, especially if you’re a fan of black beans and garbanzo beans. If you have no aversion to cumin or chili powder by all means consider using that too, but consider tasting it this way first.
When I initially posted this recipe in January of 2013, it was before the advent of my new Canon camera so my pictures were not of particularly great quality. I recently remade this recipe (May 2015), and since it was for John and me (and no kids), I went ahead and made some changes. This time I added cumin and green chilies to give it some more kick. I also made it and had it before I pureed part of the soup and afterwards, so I have pictures both ways. Black beans don’t particularly make a soup look all that great after pureeing so I decided to take before and after pictures this time.
I really enjoyed this healthy, clean-eating soup and because it makes SO much, I gave half of it to some friends who were moving into a new home. I had frozen part of the soup so I brought it along with the meal I was providing and they were able to have another meal a couple of days later when they finished up the first batch of food! Everybody was very happy. 🙂
Southwest Chicken Chowder can be partially pureed–or not–as you desire. I wanted it to still have some of the texture of the potatoes, corn, chick peas, black beans, chicken and carrots.
Here’s another picture of this savory soup that shows the creamy texture alongside whole veggies.
Southwest Chicken Chowder is hearty and delicious.
Here’s what I did.
I used these ingredients.
Add a glug of olive oil into a large stock pot. Add diced onions. I love adding leeks to soups and chowders. Cut off the top green leafy portion and discard. You will probably see the dirt and sand in the layers of the leeks. Run water over the leeks and peel back some of the layers in order to clean out the sand. Once clean, slice the leeks. Add to the stock pot.
Add diced celery. Add a heaping tablespoon of minced garlic from a jar to the stock pot. Add thyme, sage and cumin. I prefer rubbed sage rather than ground. Add parsley, salt and pepper. Stir all the ingredients together.
TIP: I would highly recommend that you add a teaspoon or two of ground cumin as well. I couldn’t add it the first time I made this soup because we were serving it to small children and I thought they might not like it. A few dashes of hot sauce will also bring up the heat in this lovely chowder.
Add chicken broth. Peel and cube potatoes. Add to stockpot with carrots. Wash and rinse black beans. Add black beans to stock pot with corn. My corn was frozen. Rinse and drain garbanzo beans (chick peas) and add the chick peas to the stock pot.
Meanwhile, salt and pepper chicken breasts and layer in baking dish or pan. I was making a double batch of this recipe and a double batch of Chicken-Chickpea-Potato Soup so there is a lot more chicken than for a single recipe. Bake chicken breasts in 350 oven. Allow chicken to cool enough to handle. Remove all the fat. Reserve any broth from the chicken and add it to the stock pot when adding chicken stock. You can also use rotisserie chicken. While I added the spinach now, it would have looked prettier to add it right before serving so that it didn’t blacken so much while boiling.
Add a can of diced green chiles to stock pot. Allow everything to cook about 30-45 minutes until veggies are tender.
You can serve the soup like this, without pureeing, if you desire.
After veggies are cooked through, use an immersion blender to puree about half of the ingredients in the stockpot. I’m not sure what I’ve done without an immersion blender all these years. I bought it for myself for Christmas! It is better to slice and chop up the fresh spinach and stir into hot soup now rather than earlier. Serve.
Southwest Chicken Chowder tastes delicious whether you puree it or leave it simply cooked like this. But when you puree it, the soup thickens to more like a chowder.
Southwest Chicken Chowder is served!
This flavorful soup is so filling and nourishing. It’s packed with lots of vitamins from all the veggies added to it. This recipe provides 6 substantial portions.
Here’s the recipe.
SOUTHWEST CHICKEN CHOWDER
- 1 glug olive oil
- 1 cup chopped onions
- ½ cup finely chopped celery
- 1 leek, green top removed, sliced
- 1 heaping teaspoon minced garlic from a jar
- 1 tsp. dried thyme
- 1 tsp. dried sage
- 1 tsp. ground black pepper
- 1 tsp. salt
- 1 tbsp. dried parsley
- 1-2 tsp. cumin, depending on taste
- 6 cups reduced-sodium chicken broth
- 2 boneless, skinless chicken breasts, baked and cubed (I used the meat from one whole rotisserie chicken)
- 2-1/2 cups potatoes, peeled and diced
- 1-15 oz. can chickpeas, drained and rinsed
- 1 cup matchstick carrots
- 1-15-oz. can black beans, rinsed and drained,
- 10-oz. frozen corn (I used 16-oz.)
- 3 cups fresh baby spinach, chopped
- 7-oz. can mild diced green chiles
- 1 quart water, as needed
- To large soup pot over medium-high heat, add olive oil; add onions, leeks, garlic, celery, thyme, cumin, sage, parsley, salt, and black pepper and cook 6-7 minutes, stirring often, until vegetables are tender.
- Add chicken broth, chicken, potatoes, chickpeas, carrots, black beans, green chiles and corn and bring to a boil; reduce heat to low and cook 30-45 minutes until all vegetables are tender.
- If desired, using an immersion blender, puree soup lightly (you’ll want to retain the texture of some whole veggies and chicken); stir in spinach, immediately remove from heat, and serve.
If desired, add a few drops of hot sauce if you want a spicy soup with some heat.
This really works better if you stir in the spinach right before serving rather than cooking it with all the veggies like I did for the second batch.
Preparation time does not include time required to pre-cook the chicken.
You will love this pleasing and mouthwatering Tex-Mex soup.
I’ve saved a bowl of Southwest Chicken Chowder for you. Come and enjoy!
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