We’ve all had those fall days (especially Saturdays) where we just wanna cuddle up in our Snuggies with a hot bowl of soup and watch Netflix. When it gets cold, we crave foods that remind us of home. Remember those times of childhood freedom playing hooky and watching cartoons while your mom cooked chicken soup and baked chocolate chip cookies? Here’s the perfect recipe to return those feelings of nostalgia and make you feel right at home.
Southwestern Chicken Tomato Soup
- Prep Time:5 minutes
- Cook Time:45 minutes
- Total Time:50 minutes
- 4 chicken thighs (or pre-cooked rotisserie chicken)
- 28 oz diced tomatos, undrained (or slice fresh)
- 1/2 large yellow onion
- 3 cloves minced garlic
- 2 tablespoon cilantro
- 1 cob corn
- 1 tablespoon olive oil
- 14 oz chicken broth
- 2 tablespoon butter
- 1 package corn bread (Jiffy, Martha White, etc.)
- Crushed red pepper
- Crumbled goat cheese
If you decide to cook your own chicken, boil in medium pot, 1/2 full of water. Add salt to taste. After 15 minutes, remove from water and shred.
#SpoonTip: If you want to use precooked meat, I recommend a rotisserie chicken from Publix or Costco.
Heat olive oil in large nonstick pot (pan will work if large enough). Add garlic and sauté for 1 minute. Add onion, corn, and red pepper.
Add chicken. Cook 6 minutes.
Add tomatoes and broth. Simmer 20 minutes. If you want, here’s how to make your own stock (i.e. broth).
Cook cornbread according to packet instructions. Cut cornbread into 1 inch cubes.
Fry in 2 tablespoons butter until crispy and brown.
Garnish soup with goat cheese, croutons, and a sprig of cilantro. You’ll love it so much, you’ll never let it go.