Spicy Southwest Chicken Soup
This is a bold Soup with a spicy kick.
For this recipe I had my husband smoke some Chicken Breasts for me in our smoker, then I shredded/pulled them. Our local BBQ establishment also makes smoked pulled Chicken to go, so you could look for that option in your area if you don’t have a smoker.
You can substitute rotisserie Chicken or even use leftover grilled or baked Chicken, just shred/pull the Chicken to get the texture for this Soup.
SPICY SOUTHWEST CHICKEN SOUP
Ingredients:
- 3 Cups Smoked Pulled/Shredded Chicken (you can substitute rotisserie chicken)
- 5 Cups Organic Chicken Broth
- 1 Cup Diced Yellow Onion
- 1 & 1/4 Cups Shredded Carrots
- 3/4 Cup Diced Celery, include green leafy tops
- 2 Cups Cooked Wild Rice
- 2 Cups Shredded Pepper Jack Cheese
- 1 Cup Cilantro, rough chop, loosely packed
- 2 Jalapenos, diced
- 1 & 1/3 Cups Heavy Cream
- 2 Tablespoons Southwest Seasoning
- 2 Tablespoons Unsalted Butter
- Freshly Ground Black Pepper
Directions:
1. In a dutch oven or stock pot, add the Butter, Celery, Carrots, Onions and Jalapenos. Sauté over low heat all until tender.
2. Add the Chicken Broth, Wild Rice, Pulled Chicken and the Southwest Spice. Over high heat, bring to a boil then reduce the heat to simmer for about 20 minutes, with the lid on. This will marry the flavors and give the Soup a great base.
3. After 20 minutes, add the Cheese and stir until melted.
4. Now add the Cream and Cilantro then give your Pepper Mill a few good turns over all. Heat and stir until the Soup is thick and combined.
Serve this Soup piping hot with rustic grilled bread to add to the Southwest flair. Garnish the top with a little extra Cilantro just before serving.
Recipe by: Hot Dish Homemaker
