Southwest Chicken Soup


1 chicken breast
16 oz. chicken broth
1 cup water
1 can black beans
1 can diced tomatoes
1/2 cup green salsa
1 tbsp coriander
1 tbsp cumin
1/2 tbsp cilantro
1 tbsp chili powder
1 tbsp ground pepper
1/4 cup sour cream
1 tbsp olive oil

1. In a saute pan, cook chicken in olive oil until lightly browned and no longer pink. Let cool, then cut into small chunks and set aside.
2. In a large stock pot, combine all ingredients except chicken and sour cream. Bring soup to a simmer and cook for 15-20 minutes.
3. Add chicken and sour cream and simmer for additional 3-5 minutes.

Serves 4-6

Chicken Chile Verde

1 can chicken broth
2 cups water
1 can pinto beans
2 limes
1/4 cup green salsa
3 boneless skinless chicken breasts
Olive oil
2 tbsp oregano
2 tbsp cumin
1 tbsp coriander

1. Dice chicken. Place in a pan with olive oil and cook until lightly browned.
2. Combine chicken and remaining ingredients in a crock pot. Cook on high heat setting for 3 hours.
3. Serve with sour cream to taste.

Serves 3-5

Chicken Chow Mein Noodle Soup

Olive oil
1/4 cup vinegar
1/2 cup soy sauce
1/2 tbsp ground white pepper
1 cup white wine
1 cup chicken broth
2 cups vegetable broth
1 1/4 cup water
2 boneless chicken breasts
1 lb chow mein noodles
1 1/2 cup bean sprouts
2 baby bok choy
1/4 onion
3 garlic cloves

1. Boil bok choy until tender. Rinse and set aside.
2. Chop onion and garlic. Cook in olive oil in a stock pot.
3. Chop chicken and add to pot. Cook until done.
4. Add chicken broth, vegetable broth, wine and water. Let simmer for 4 minutes.
5. Add soy sauce, vinegar and pepper.
6. Simmer for 10 minutes. Then bring to a boil.
7. Add bean sprouts and noodles.
8. Cook 3 minutes.
8. Add bok choy.

Serves 3-5