Chunky Southwestern Chicken Soup

A colleague of my husband shared this dish with him one day at lunch. My husband quickly sent my email address to this man’s wife asking her to send me the recipe. I sure am glad she was willing to share with me. This has quickly become one of my family’s favorite soups. It really is more of a stew consistency. Served with a piece of crusty bread, this is a complete meal.

Chunky Southwestern Chicken Soup
Serves 8

1 cup chopped white onion (more or less if you like)
2 tablespoons olive oil
2 cups carrots (chopped how you like — and add more or less if preferred)
4 potatoes, peeled (chopped how you like, and add more or less if preferred)
1/4 lb mushrooms, sliced
1 tablespoon minced garlic (3 medium cloves)
1 cup mild chile salsa
2 cans (14.5 oz. each) chicken broth, low sodium
1 can (15 oz.) tomato sauce
2 teaspoons oregano
2 teaspoons ground cumin
1 teaspoon red chile flakes (or to taste)
1 pound chicken breasts

Brown chicken breasts in olive oil. Add onion until buttery. In large saucepan add chicken and onion, carrots, potatoes, mushrooms, garlic, salsa, chicken broth, tomato sauce, oregano, cumin and chile flakes. Bring to a boil and then simmer until vegetables are tender. Serve in bowls with shredded cheese on top and nacho chips on the side. Enjoy!


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