Saturday, October 20, 2012

Southwestern Three Bean Soup with Chicken

We had a cool rainy day today so I felt like eating a comforting bowl of soup.  This soup is creamy and a bit cheesy with loads of healthy proteins from the beans and chicken.  Southwestern style bean soups are always a hit with my family so I know the pot will be finished off today when they ask for the leftovers.

1lb ground chicken
1 medium onion chopped small
2 stalks celery chopped small
2-3 cloves of  garlic grated
2-3 tsp ground cumin
2 Tbs flour
Seasoning salt to taste
Black pepper to taste
Red chili flakes to taste
1 tsp onion powder (optional)
2-3 tsp American Chili Powder (for chili con carne)
1 1/2 cups prepared salsa
4 cups low sodium chicken stock
1 (10oz) can condense Mushroom or Cream of Chicken Soup
1 cup milk
1 cup cheddar cheese
1 cup frozen corn (optional)
1 (15oz) can of light kidney beans drained and rinsed well*
1 (15oz) can of black beans drained and rinsed well*
1 (15oz) can of pinto beans drained and rinsed well*

Garnish with: sour cream and shredded cheese

Note: ** You can use any of your favorite beans here, these beans are just what I used.

Heat 1 Tbs of canola oil in a large soup pot and brown your chicken.  Then add chopped onion and celery.  Next add seasoning salt, pepper, cumin, garlic, red chili flakes, flour and saute for a few minutes.

Then add salsa, condensed soup and chili powder.  Add canned beans and chicken broth.  Bring to a simmer and cook for 20 minutes on medium heat.

Finish off with, milk, corn and shredded cheese.  Stir until well mixed and cheese melts then taste for seasoning.  Garnish with sour cream and more shredded cheese.  Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.