As you’ve probably noticed by now, not much cooking is happening around here lately. I feel like I missed out on all the holiday cooking mayhem (but certainly not the eating!). This Southwestern Chicken Soup was the first meal I made in our tiny, little apartment in New York City. The one thing I miss since moving to NYC is cooking. I know most people would probably love the opportunity to eat out all the time, but I miss good ol’ homemade food. Eating out a couple times a week is fine with me, but I do like to cook and create in the kitchen. It’s therapy for me. While this tiny furnished apartment is nice, it is lacking big time when it comes to the necessities of cook!
I’m adjusting. I learned to fight the crowds at Whole Foods and only buy what will fit in one bag (or two). I learned to order groceries online. And I’m learning how to cook with one crappy knife, one fry pan, one pot, and one baking dish. To be honest there’s probably a couple other things in this kitchen but not much…not even measuring spoons or cups! So beware, I’m just guessing on the ingredient measurements.
Anyways, back to this yummy Southwestern Chicken Soup. This was so easy to throw together and especially good to make in that one pot that I have! First I just sautéed some cut up chicken breasts, then some onion, colorful bell peppers, carrots, some jalapeños, garlic and spices. Added some chicken broth and canned tomatoes and let it simmer and fill the apartment with the glorious smell of something cooking on the stove. It was heaven. At the end I tossed in some black beans, some lime juice and topped it off with shredded cheddar cheese, avocados, cilantro and sour cream. Perfect for a cold winter evening, especially for someone like me who doesn’t want to bundle up and head out on the streets to find something to eat (which is what we do here in NYC).
- 2 large chicken breasts, cubed
- Olive Oil (enough to sauté chicken and veggies)
- 1 onion, diced
- 1 carrot, diced (or use a few baby carrots)
- ½ each, red, yellow and orange bell peppers, diced
- 1 jalapeño pepper, deveined, seeded and chopped
- 2 cloves garlic, minced
- 2 tsp. cumin*
- 1 tsp. oregano*
- 1 tsp. chipotle chile powder*
- 1 tsp. smoked paprika*
- 1 lg. can diced, fire roasted tomatoes
- 1 box chicken stock (about 4 cups)
- 1-2 Tbls. tomato paste
- 1 can black beans, drained and rinsed
- 1 lime, juiced
- Chopped Cilantro
- Shredded Cheddar Cheese
- Sour Cream
- Diced Avacado
- Tortilla Chips
- Saute chicken breasts in a little olive oil in a big soup pot until lightly browned but not cooked all the way through. Remove from pot and set aside.
- Add a bit more olive oil to pan. Saute onion, bell peppers, jalapeño, spices* and garlic until veggies start to soften. Add chicken back to pot. Add chicken broth, fire roasted tomatoes (with juice) and tomato paste, simmer, partially covered about 20 minutes or so. Really just need to let the chicken finish cooking and flavors to meld. Add black beans and lime juice and continue to simmer about 5 more minutes.
- To serve, top with desired garnishes.