Canteen Chicken Soup
- SERVES
- 8
- COOK TIME
- 15 Min
Canteen Chicken Soup is a fun twist on the classic chicken soup. The addition of Southwestern items such as green chilies, corn, bell pepper, and salsa add a bit of punch and sinus-clearing power!
What You'll Need
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
- 1 green bell pepper, coarsely chopped
- 3 garlic cloves, minced
- 5 cup reduced-sodium chicken broth
- 2 cup frozen corn
- 4 ounce can of green chilies, chopped
- 1/2 cup salsa
- 1/2 teaspoon cumin
- 1/4 cup chopped fresh cilantro
- 1 cup broken-up baked tortilla chips
What to Do
-
In a soup pot, heat oil over medium heat. Add chicken, pepper, and garlic, and cook about 3 minutes, or until chicken is browned on outside, stirring frequently.
-
Stir in chicken broth, corn, chilies, salsa and cumin; bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes, or until chicken is no longer pink.
- Stir in cilantro, ladle into bowls, and serve topped with tortilla chips.