I am still longing for additional time spent in Santa Fe or Albuquerque, and as a consequence I keep making dishes long on Southwestern flavors. I go into food phases. At the present moment I’m all about green chilies, corn, squash and onions. Who knows what will be next? Hopefully not pickled prunes (which my Grandmother made once and then spent a number of days supremely disappointed that no one wanted to taste them, let alone consume them). This soup falls into my – super simple, make it in 20 minutes without thinking much – category of food prep. You could add chopped chicken to it if you wanted a more meaty version, or swap in vegetable stock if you wanted the veggie version. It’s all up to you, ‘cause really, it’s all about YOU.
Southwestern Soup (serves 8-10)
- 1 tablespoon olive oil
- 2 cups vidalia or Maui onion, finely diced
- 2 shallots, finely diced
- 2 cups zucchini, diced
- 2 cups corns kernels (either fresh or defrosted frozen)
- 1 14.5-oz can diced fire roasted tomatoes with green chilies
- ½ cup canned green chilies (if you like a milder, but still flavorful soup, drop the green chilies)
- 2 teaspoons cumin
- 4 packets chicken concentrate
- 12 cups chicken stock
- 2 lbs raw chicken, boneless skinless breasts or thighs
- 1 cup cream or half & half (totally optional)
- ½ cup chopped cilantro
Heat olive oil in a soup pot or Dutch Oven over medium heat. Add the onion and shallots and sauté until soft, 12 minutes. Add the zucchini and sauté for three minutes.
Add all of the remaining ingredients except the chicken and the cilantro and bring the soup to a simmer. Add the chicken and simmer for 20 minutes. Remove the chicken with tongs, place on a cutting board and cut into cubes. Return to the pot. Stir in the cilantro and the cream. Serve with a dollop of sour cream and some crushed tortilla chips.