Southwestern Style Chicken Soup


2 tablespoons olive oil

1 cup onion, diced (I used 1 medium sized red onion.)

1 hot pepper, diced (I used a Hungarian wax pepper.)

3 garlic cloves, minced

5 cups vegetable broth (or use chicken broth)

¼ cup uncooked white rice (or use brown rice)

1 teaspoon cumin

15 ounce can garbanzo beans, drained and rinsed (or any white bean)

2 cups cooked chicken breast, chopped

½ cup frozen corn

½ cup fresh cilantro, chopped

½ teaspoon black pepper

¼ teaspoon salt

1 cup tomato, diced

1 avocado, diced

1 tablespoon fresh lime juice (I used 1 lime.)


Heat olive oil in a heavy pot over medium-high heat.

Add in onions and peppers.  Sauté for about 3 minutes until slightly softened and add in garlic.  Sauté for an additional minute until garlic is fragrant.

Add in broth, rice, cumin, and beans.

Bring to a boil and reduce heat to low.   Cover and simmer for 15 minutes.

Uncover and stir in chicken, corn, cilantro, pepper, and salt.  Simmer for additional 5 minutes or until chicken is thoroughly heated.

Remove from heat.  Stir in tomato, avocado and lime juice.

Serves 6 to 8.

This recipe brought to you by Sophie in the Kitchen