It's cold today! I thought I would share our favorite chilly day soup recipe with you. Southwest Chicken Stew - thanks Staci for setting a bowl of this in front of me and creating a great way to get my kid to eat veggies :)
1 lb. boneless, skinless chicken
1/4 c. flour
1/4 c. olive oil
1 T. flour
2 T. minced garlic
3 (14 1/2 oz.) cans chicken broth
1 (14 1/2 oz.) can chopped tomatoes (undrained)
1 (6 oz.) can tomato paste
1/4 c. chopped onions
1 1/2 tsp. Lawry's seasoned salt
1 1/2 tsp. groud cumin
1 tsp. oregano
1 tsp. thyme
1 bay leaf
1/2 tsp. crushed red pepper flakes
8 oz. smoked sausage (I put in 16 oz.)
1 small can kernel corn
2 cups each:
new potatoes (quartered - usually I substitute 2 cans of black beans for potatoes)
carrots (bite sized chunks)
zucchini (1 inch chunks)
yellow squash (I usually skip this)
chopped cilantro
shredded cheese
chopped avacado
sour cream
In a bag, coat chicken with 1/4 c. flour. Brown chicken with hot oil in Dutch oven; remove and set aside. Saute 1 T. flour and garlic in drippings for 30 seconds. Stir in next 10 ingredients starting with chicken broth and ending with red pepper flakes. Bring to a boil, reduce heat and simmer, uncovered, 20 minutes. Add chicken and smoked sausage, cover and simmer 20 minutes longer. Skim excess fat. Add vegetables, simmer, covered, 30 minutes longer. Top with sour cream, cheese, avacado, and cilantro. Yum!
