This soup is so good with a rich flavor profile in which you can either turn up the heat or tamp it down according to your preference. It is easy and healthy AND is wonderful for days after you make it. This one is a weeknight winner for speed but could be dressed up enough for a date night. It is slightly modified from thedefineddish’s recipe and is a crowd pleaser…although if you are cooking for a crowd, I would double or triple it. Let’s get cooking!
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 cup diced small yellow onion
- 1/4 cup small diced jalapeno peppers (remove the seeds if you don’t like the heat)
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons arrowroot powder
- 3 cups low sodium chicken broth
- 2 tablespoons tomato paste
- 1-10 ounce can stewed, diced tomatoes with jalapenos
- 1 cooked rotisserie chicken, skinned and de-boned, cut into small pieces
Optional garnish:
- tortilla chips
- shredded sharp cheddar
- fresh, chopped cilantro
Instructions:
Heat a large pot or dutch oven over medium high heat with olive oil. Add onions, jalapenos, garlic, salt, pepper, cumin, and chili powder. Cook, stirring, until vegetables are tender, about 5 minutes. Add arrowroot and stir until well-combined.
While stirring, slowly pour in 1 cup of broth until well-combined. Add tomato paste. Continue to cook, stirring, the “roux” for 2 minutes. Then, while stirring, slowly add the 2 cups of broth until well-combined. Stir in can of tomatoes with jalapenos and shredded chicken.
Cook, uncovered, simmering until flavors have melded and chicken is tender, about 10 minutes.
A couple of notes: If you like bell pepper, you could add 3/4 cup diced small red bell pepper and cook it with the onion and jalapenos. Also, if you want to raise your protein content, use bone broth instead of chicken broth.