This was a very easy soup to throw together on a busy night. Start to finish, this soup was ready to serve in less than half an hour. I had leftover chicken, a refrigerator full of vegetables and I wanted something good and spicy. The ease of this soup is that everything does not need to be chopped and ready before starting the soup. I sauteed the onions while I started chopping vegetables and then just added additional vegetables into the pot as they were ready.
Spicy Chili Chicken and Vegetable Soup
Yield: 8 servings
1 tablespoon light olive oil
1 medium yellow onion, chopped small
3 cloves garlic, minced
1 medium green bell pepper, chopped small
1 medium red bell pepper, chopped small
3 small carrots, sliced thin, about 1 cup
1 stalk celery, sliced thin, about 1/2 cup
1 medium leek, sliced very thin
1 28 ounce can of petite diced tomatoes
1 28 ounce can stewed tomatoes
3 cups cooked chicken, chopped bite-size
3 cups chicken broth (or 3 cups water, plus 1 tablespoon chicken base)
1 teaspoon chili powder, I used NM chile powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon dried red pepper flakes
1 1/2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
In a large pot, warm the oil over medium heat. Add the onions, cook a few minutes and then add the garlic. Continue adding the vegetables, as you finish chopping them, in the order listed above. After about 10-15 minutes, when all the vegetables have been added to the pot and they are beginning to soften; add the spices, tomatoes, chicken and chicken broth. When you add the stewed tomatoes, crush them with the back of a wooden spoon, or simply reach into the soup (with clean hands) while they are still cool and use your hands to quickly crush them.
Increase heat to bring to a simmer and then reduce the heat and allow to simmer about 5 minutes until the chicken and broth are both warm. Enjoy!
ONE YEAR AGO TODAY: Sweet Potato and Pork Green Chile Stew