Mexican-Style Chicken Soup
Ingredients
A note about gluten: When a gluten-free broth is used, this recipe is gluten free.
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1
chopped yellow onion
4 cloves
garlic, minced
2
jalapeño peppers, seeded and chopped
¼ cup
freshly chopped cilantro, divided
2 ½ tbsp.
Kowalski's Chili Powder
1 tbsp.
Kowalski's Ground Cumin
½ tsp.
freshly ground Kowalski's Black Peppercorns, plus more to taste
28 oz.
canned crushed tomatoes
15 oz.
canned Great Northern beans, rinsed and drained
15 oz.
canned black beans, rinsed and drained
10 oz.
frozen corn kernels, thawed
8 cups
chicken broth
- white meat from ¼ of a Kowalski's Signature Rotisserie Chicken (from the Deli Department), shredded
- kosher salt, to taste
- toppings, to taste: diced avocado, sliced jalapeño pepper and crispy corn tortilla strips
Directions
- Heat oil in a deep pot over medium heat. Add onion, garlic, jalapeños and roughly ½ of the cilantro; sauté until onion is tender (5-6 min.).
- Add chili powder and cumin; cook for 1 min.
- Stir in black pepper, tomatoes, beans, corn and broth; bring to a boil.
- Add chicken; reduce heat to low and simmer, covered, for 10 min.
- Season with black salt and pepper to taste.
- Garnish individual servings with remaining cilantro and desired toppings; serve immediately.
