Southwest Chicken Chowder
This savory chicken soup has a southwestern flavor and is chocked full of veggies and beans. It's terrific for cold winter nights when you're looking for comfort food to warm you up! This recipe is healthy, low calorie, gluten free, dairy free and clean eating.
Ingredients
- 1/4 cup olive oil
- 1 cup chopped onions chopped
- 1/2 cup celery finely chopped
- 1 leek green top removed, diced
- 2 cloves garlic minced
- 1 tsp. dried thyme
- 1 tsp. dried sage
- 1/2 tsp. ground black pepper
- 1 tsp. salt
- 1 tbsp. dried parsley
- 1-2 tsp. cumin depending on taste
- 6 cups reduced-sodium chicken broth
- 3-4 cups cooked chicken diced
- 2-1/2 cups red potatoes unpeeled and diced
- 15 oz. can chickpeas drained and rinsed
- 1 cup carrots sliced
- 15 oz. can pinto beans rinsed and drained
- 16 oz. frozen corn (you can also use fresh or canned corn)
- 2 cups fresh baby spinach chopped
- 4 oz. can mild diced green chiles
Instructions
- To large soup pot over medium-high heat, heat 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, pinto beans, green chilies and corn and bring to a boil; reduce heat to low and cook 30-45 minutes until all vegetables are tender.
- Stir in spinach, immediately remove from heat, and serve.
Notes
NOTE: If desired, add a few drops of hot sauce if you want a spicy soup with some heat.
NOTE: Add additional water or chicken broth if you want to thin the soup.
NOTE: Preparation time does not include time required to pre-cook the chicken.
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