Do you have some favorite foods? I certainly have lots of them!
It seems every time I try to make a new soup it becomes a favorite! South of the Border Chicken Soup is no exception!
This soup is a cross between stew, soup, and chili. It has a wonderful blend of fresh vegetables and tender chicken. Absolutely delightful!
Now it’s late tonight. I just finished my law homework for tomorrow and am looking forward to some shut eye now that I have eaten this savory soup. Naturally, I thought of the Dixieland ballad “When It’s Sleepy Time Down South” performed by Louis Armstrong. Enjoy and good night!
- 1½ tablespoons olive oil
- 2 tablespoons butter
- 2 chicken breast halves
- ½ teaspoon coarse salt
- ½ teaspoon black pepper
- 1 cup red onions, chopped
- ½ cup celery, chopped
- ¼ cup carrots, chopped
- ½ cup red pepper, chopped
- 1 (15.5-ounce) can diced tomatoes, undrained
- 1 (15.5-ounce) can corn, drained
- 1 (15.5-ounce) can great northern beans, drained
- ¼ teaspoon granulated garlic
- 3 chicken bouillon cubes
- ¼ teaspoon red pepper flakes
- Dash cayenne pepper
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ½ teaspoon dried cilantro
- 1 tablespoon lime juice
- 1 ½ cups water
- In a large frying pan, heat oil and butter over medium heat.
- Cube the chicken breasts into bite-size pieces. Sprinkle chicken pieces with salt and black pepper.
- Add chicken cubes to frying pan. Saute just until cooked. Remove chicken to a bowl, keeping remaining juices in the frying pan. Set chicken aside.
- In the frying pan, sauté chopped onions, celery, carrots, and red pepper for only a minute.
- Add tomatoes and juices in tomatoes, drained corn and great northern beans.
- Add granulated garlic, bouillon cubes (crumbled), red pepper flakes, cayenne pepper, cumin, chili powder, cilantro, lime juice, and water.
- Stir. Add chicken.
- Simmer for 20 minutes, stirring occasionally.
- Serve topped with cheddar cheese, onions, and/or sour cream.