This soup is perfect for a rainy day (aka April in Seattle) and is pretty easy to put together. Start by softening a few veggies, add some seasoning, broth, and chicken, then let it simmer. After you dish up, add some toppings and it is a very satisfying, yet fairly healthy soup to put in your rotation. I’m toying with an Asian version so stay tuned for that.
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded and diced small
- 1 tablespoon chili powder
- 8 cups chicken broth
- 1 lb boneless, skinless chicken
- 1 can diced tomatoes
- salt and pepper
- diced avocado
- tortilla chips
- shredded Monterey jack cheese
- Heat the oil over medium heat, then add the onion, garlic, jalapeño, and chili powder. Cook until softened, about 5 minutes.
- Add the chicken broth and bring to a simmer, then add the chicken and bring back to a simmer. Partially cover the pot and cook for about 15 minutes to cook the chicken through. Remove the chicken and set aside to cool slightly, then shred into bite size pieces.
- Meanwhile, add the can of diced tomatoes to the pot and simmer for about 10-15 minutes. Add the chicken back to the pot. Salt and pepper to taste.
- Ladle the soup into bowls and top with avocado, crushed chips, shredded cheese, lots of cilantro, and plenty of fresh squeezed lime juice. Hot sauce is welcome, too.