Hi Guys! Another day on the healthy Summer kick! While I know that it is so super hot out (I am melting in New York- literally), this soup will be worth turning your stove on. I made it myself in the Seattle Heat wave (that is lasting like a month!) a little over a week ago. Because we planted a vegetable garden this year, I have so many veggies, and I have been scrambling to find ways to use them all up.

Southwestern Vegetable Soup with Spicy Cilantro Sauce

Turns out this soup was a delicious way to do that, and happily it provided me with super healthy and tasty meals for part of the week. We had it for dinner one night with this green salad and then I basically ate it for lunch every day until it was gone.

The wonderful smoky spices and fresh vegetables pair perfectly with the chicken and it’s all topped off by a spicy bright cilantro sauce that will knock your socks off! I like to garnish with some creamy avocado and an extra squeeze of lime- but however you do (or don’t) it will be delicious!

Southwestern Vegetable Soup with Spicy Cilantro Sauce

Recipe: Southwestern Chicken Vegetable Soup with Spicy Cilantro Sauce

Ingredients

  • ¼ cup olive oil
  • 1 yellow onion, roughly chopped
  • 1 garlic clove, minced
  • 1 tablespoons chili powder
  • 1 tablespoon chipotle powder
  • 1 tablespoon cumin
  • 14.5 ounce can of tomato sauce
  • 2 tablespoons olive oil
  • 2 cups celery, small diced
  • 1 ½ cups carrots, small diced
  • 2 cups zucchini, small diced
  • 1 cup yellow squash, small diced
  • 1 cup corn kernels
  • 3 cups cooked chicken breast, diced
  • 4 cups Organic Pacific Chicken Broth
  • kosher salt
  • Spicy Cilantro Sauce
  • 2 garlic cloves, minced
  • 1 jalapeno, chopped (seeded if you don’t like it too spicy)
  • 1 green onion
  • 1 bunch of fresh cilantro
  • 3 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • kosher salt
  • Garnish with avocado, green onions, fresh cilantro and lime wedges

Instructions

  1. In a large pot over medium heat add the olive oil and onion and sweat until soft and translucent, about 5 minutes. Add the garlic and spices and stir, cooking another 2-3 minutes.
  2. Add the tomato sauce and stir for another minute. Remove the pot from the heat and then transfer the contents into the jar of a blender. Puree on high and then set aside.
  3. In the pot over medium heat, add 2 tablespoons of olive oil and then add the carrots and celery, cook for another 5 minutes, stirring often. Add the zucchini and summer squash and corn and cook another 2 minutes.
  4. Add the chopped chicken and then pour in the tomato sauce combination. Add the Organic Pacific Chicken Broth and stir to combine everything. Put a lid on the pot and turn the heat to low. Simmer for 30 minutes with the lid on and then remove and cook another 15 minutes. Season to taste with kosher salt.
  5. While the soup is simmering, make the Spicy Cilantro Sauce.
  6. For the Sauce, combine the garlic, jalapeno, green onion and fresh cilantro along with the lime juice and olive oil. Puree until you have a smooth sauce. Season to taste with kosher salt.
  7. Serve up a generous bowl of the soup and then drizzle with the spicy cilantro sauce.
  8. Garnish with avocado, green onions, fresh cilantro and lime wedges of desired.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8

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Categorized: Poultry, Recipe Index, Sauces, Soup
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Hi Guys! Another day on the healthy Summer kick! While I know that it is so super hot out (I am melting in New York- literally), this soup will be worth turning your stove on. I made it myself in the Seattle Heat wave (that is lasting like a month!) a little over a week ago. Because we planted a vegetable garden this year, I have so many veggies, and I have been scrambling to find ways to use them all up.

Southwestern Vegetable Soup with Spicy Cilantro Sauce

Turns out this soup was a delicious way to do that, and happily it provided me with super healthy and tasty meals for part of the week. We had it for dinner one night with this green salad and then I basically ate it for lunch every day until it was gone.

The wonderful smoky spices and fresh vegetables pair perfectly with the chicken and it’s all topped off by a spicy bright cilantro sauce that will knock your socks off! I like to garnish with some creamy avocado and an extra squeeze of lime- but however you do (or don’t) it will be delicious!

Southwestern Vegetable Soup with Spicy Cilantro Sauce

Recipe: Southwestern Chicken Vegetable Soup with Spicy Cilantro Sauce

Ingredients

  • ¼ cup olive oil
  • 1 yellow onion, roughly chopped
  • 1 garlic clove, minced
  • 1 tablespoons chili powder
  • 1 tablespoon chipotle powder
  • 1 tablespoon cumin
  • 14.5 ounce can of tomato sauce
  • 2 tablespoons olive oil
  • 2 cups celery, small diced
  • 1 ½ cups carrots, small diced
  • 2 cups zucchini, small diced
  • 1 cup yellow squash, small diced
  • 1 cup corn kernels
  • 3 cups cooked chicken breast, diced
  • 4 cups Organic Pacific Chicken Broth
  • kosher salt
  • Spicy Cilantro Sauce
  • 2 garlic cloves, minced
  • 1 jalapeno, chopped (seeded if you don’t like it too spicy)
  • 1 green onion
  • 1 bunch of fresh cilantro
  • 3 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • kosher salt
  • Garnish with avocado, green onions, fresh cilantro and lime wedges

Instructions

  1. In a large pot over medium heat add the olive oil and onion and sweat until soft and translucent, about 5 minutes. Add the garlic and spices and stir, cooking another 2-3 minutes.
  2. Add the tomato sauce and stir for another minute. Remove the pot from the heat and then transfer the contents into the jar of a blender. Puree on high and then set aside.
  3. In the pot over medium heat, add 2 tablespoons of olive oil and then add the carrots and celery, cook for another 5 minutes, stirring often. Add the zucchini and summer squash and corn and cook another 2 minutes.
  4. Add the chopped chicken and then pour in the tomato sauce combination. Add the Organic Pacific Chicken Broth and stir to combine everything. Put a lid on the pot and turn the heat to low. Simmer for 30 minutes with the lid on and then remove and cook another 15 minutes. Season to taste with kosher salt.
  5. While the soup is simmering, make the Spicy Cilantro Sauce.
  6. For the Sauce, combine the garlic, jalapeno, green onion and fresh cilantro along with the lime juice and olive oil. Puree until you have a smooth sauce. Season to taste with kosher salt.
  7. Serve up a generous bowl of the soup and then drizzle with the spicy cilantro sauce.
  8. Garnish with avocado, green onions, fresh cilantro and lime wedges of desired.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)