Southwest Chicken Soup Recipe (2024)

FAQs

What is Southwest chicken soup made of? ›

Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Here are some ideas to liven up your canned soups and make them taste more like homemade: Sauté some onions and/or garlic: Low and slow is the way to go. Then deglaze the pan (a splash of wine will unstick all those caramelized yummy bits on the bottom of the pan). Stir these yummies into the soup.

For a deeply flavorful chicken soup, get some boneless, skinless chicken thighs, season them, brown them in a skillet, then finish them in a 375 F oven. You can refrigerate them until you're ready to make the soup, then simply dice them up and add them to the soup at the very end.

You turn on the heat, the pot heats up, and it's not long before all that whitish, greyish, or brownish foamy “scum” rises to the top of the pot just as it starts to simmer. What is that stuff, anyway? Broth scum is simply denatured congealed protein. It comes from the meat, not the bones.

The Best Chicken for Soup

Buy bone-in thighs if you can; the bones make the broth even better. (You can use chicken breasts if you like, though I still suggest using bone-in.)

Whether it's white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product. That's because acid helps break down the cartilage and other connective tissues in the bones of the chicken, which helps speed up the formation of gelatin in the stock.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Lemons are a chicken soup game changer. Why? They brighten up and balance the salty, rich flavors of the dish, and make all of the ingredients come into line. Like a vinaigrette on a salad, the pickle on a burger, and the sour cream in a coffee cake, a squeeze of lemon gives chicken soup a game-changing brightness.

Does chicken soup get better the longer you cook it? ›

While broth and stock both get richer and richer the longer you cook them, the problem is that the chicken meat will dry out and get tough if you let it go too long.

If you find that your homemade or store-bought broth is thin and bland, you can concentrate its flavors by cooking it a little bit longer." Make sure to remove the lid or tilt it slightly to let the steam escape. Reducing your broth to two-thirds of its original volume should result in two times the flavor," she says.

Vinegar – A spoonful of vinegar is a quick fix when you find yourself with a bowl of dull, flat-tasting soup. Just a small amount of acid will brighten up the flavors. 2. Soy Sauce – Soy sauce is another item that's ideal for brightening up and adding depth of flavor to an otherwise dull soup.

Herbs add a fresh note to a bland chicken soup. Add a sprig or two and let them steep as the soup simmers for 10 to 30 minutes, or chop the herbs and toss them in for near-immediate color and flavor.

The basic principles of soup-er soups and stew-pendous stews

All soups and stews must have three major components in order to be tasty: an undercurrent liquid, aromatics, and volumizing ingredients.

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley.

Menudo, also known as Mondongo, pancita ([little] gut or [little] stomach) or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base.

Chilis Southwest Chicken Soup (1 cup) contains 14g total carbs, 13g net carbs, 5g fat, 4g protein, and 110 calories.