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South of the Border Chicken Soup

South of the Border Chicken Soup

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!

South of the Border Chicken Soup


  • 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


  1. In a large frying pan, heat oil and butter over medium heat.
  2. Cube the chicken breasts into bite-size pieces. Sprinkle chicken pieces with salt and black pepper.
  3. 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.
  4. In the frying pan, sauté chopped onions, celery, carrots, and red pepper for only a minute.
  5. Add tomatoes and juices in tomatoes, drained corn and great northern beans.
  6. Stir.
  7. Add granulated garlic, bouillon cubes (crumbled), red pepper flakes, cayenne pepper, cumin, chili powder, cilantro, lime juice, and water.
  8. Stir. Add chicken.
  9. Simmer for 20 minutes, stirring occasionally.
  10. Serve topped with cheddar cheese, onions, and/or sour cream.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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