Chicken, Food, Soups

Southwest Chicken Chili

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I’ve always had a thing for tortilla soup.  That and tomato basil soup.  I love to eat these soups.  However, I find that both of these soups are a little risky to order at restaurants.  I rarely find a tomato basil soup that I like.  They’re usually either too sweet, or it just tastes like Campbell’s, or it’s overly tangy.  Yet, some restaurants get it right.  And when they do, it’s amazing.

The same thing goes with chicken tortilla soup.  Although most restaurants’ tortilla soup has great flavor, it’s usually way too spicy for my taste buds.  I always want to order it, but then my mouth is set on fire by the spice in the soup!

With that said, when I saw this recipe on Simply Scratch for Southwest Chicken Chili, I knew that I had to try it. (Ps. Simply Scratch is terrific in every way.  I absolutely love almost every single recipe she ever posts.)  It’s not exactly Tortilla soup, but it’s got that Mexican/Southwest flavor that I love.  I also knew that I could control the heat in this soup, since I was the one making it.

This soup was excellent. As I said in an earlier post, the spicy part of the jalapeno is concentrated in the rib areas around the seeds.  I removed the seeds and ribs of the jalapeno before dicing and sauteing and was left with good flavor instead of super spice.

The hubby and I didn’t think the soup was very spicy at all.  I think that next time I make this soup, I will add in some Frank’s Red Hot Sauce (well, Kroger brand, actually) to give it a little kick.   …or I could just leave the ribs of the jalapeno in…but I’m afraid that would be too much spice!! 🙂

We also didn’t think it made enough.  I am going to have to make a double batch next time.  We are such pigs – we just kept going back for seconds…and thirds…and…

Slow-Cooker-Creamy-Chicken-Tortilla-Soup-21

Southwest Chicken Chili
(Adapted from Simply Scratch)
Yield: 6 servings (although it was more like 3 or 4 for us piggies!!)
1 1/2 cups cooked cubed chicken
3 cups of black beans (or 2 cans, rinsed and drained)
1 – 1 1/2 cups frozen corn
1 Tablespoon butter
2 Tablespoons olive oil
1 bell pepper, diced (I used red)
1 medium onion, diced
1 jalapeno, diced (seeds and ribs removed)
2 garlic cloves
3 Tablespoons whole wheat flour
4 teaspoons ancho chili powder
2 teaspooons cumin
2 1/2 teaspoons kosher salt (or 1 1/4 teaspoons table salt)
pepper to taste
2 heaping Tablespoons tomato paste
3 1/2 cups chicken broth
3/4 cup heavy cream or milk (I used half heavy cream and half milk)

Toppings:
Shredded cheese (I used Colby Jack)
Cilantro
Crushed tortilla chips
Sour cream

1. Melt butter in a large pot with oil and saute bell pepper, onion, jalapeno, and garlic cloves over medium-low heat until tender.
2. Add in ancho chili powder, cumin and flour.  Stir and cook for 1 minute longer.  Pour in one cup of the chicken broth and all of the milk/heavy cream.  Bring to a simmer and stir in tomato paste.
3. Add in the rest of the ingredients (chicken, black beans, corn, salt, pepper, and the rest of the chicken broth).  Cover and simmer on low for 45 minutes to 1 hour.  Uncover and simmer an additional 15 minutes.  Serve and top with shredded cheese, cilantro, crushed tortilla chips and a large dollop of sour cream.
**If you’d like it a little spicier, add in some red hot sauce or leave in the ribs of the jalapenos.

 

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