Thursday, September 22, 2011

Gluten-Free Southwest Chicken Soup

Gluten-Free Southwest Chicken Soup
I've been feeling just a bit under the weather this week.  I'm sure the anxiety of our big, upcoming move may have something to do with it, so I'm not letting it get me down too much.  Instead, I've used it as inspiration to make some "feel good" dishes without breaking down and indulging in a bunch of sugar, which will just further weaken my immune system.

I love the feel of warm, spicy soup when I'm not feeling well.  It warms me from the inside and makes me feel almost as if I'm sweating out the bug that's trying to dwell inside of me!  So, today I'm sharing my Gluten-Free Southwest Chicken Soup.  It's healthy, hearty and spicy.  I fire-roasted a couple of red bell peppers and blended them in with the chicken broth for a really smoky and deep flavor.  Plus, any excuse I can find to burn something or light it on fire really makes my day.  Just ask my mom or my brother to tell you the stories from when I was a kid.  :)

Gluten-Free Southwest Chicken Soup

Prep Time: 30 minutes / Cook Time: 90 minutes / Servings: 4

Gluten-Free Southwest
Chicken Soup

  • 2 tbsp. olive oil
  • 12 oz. boneless, skinless chicken breast, chopped
  • 2 red bell peppers
  • 1 15 oz. can black beans, rinsed and drained
  • 1 ear of white corn, kernels removed and cob discarded, or 1/2 cup frozen corn
  • 2 cups Trader Joe's Organic Creamy Tomato Soup (or other creamy, gluten-free tomato soup)
  • 2 cups low-sodium chicken broth
  • 2 scallions, chopped
  • 1lime, 1/2 juiced and 1/2 sliced (slices are for garnish)
  • 1 Roma tomato, chopped
  • 1/4 tsp. chipotle chile powder
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 2 cups brown rice, cooked
  • 1/4 cup chopped fresh cilantro (for garnish)
  • salt and pepper
  1. Roast the red bell peppers:  Slice the peppers in half lengthwise and remove the seeds.  Turn a gas burner onto high heat and place the peppers directly on the flame for 3-4 minutes on each side until blackened.  Note: If you don't have a gas burner, place them on a cookie sheet and place them directly under the broiler for about 5 minutes on each side.  Remove from heat and set aside.
  2. In a blender or food processor combine chicken broth, tomato soup and roasted red peppers.  Blend on high speed for about 30 seconds until mixture is smooth.  Set aside.
  3. In a large pot, heat olive oil on high heat.  Add chopped chicken and scallions. Season with salt and pepper.  Cook on high heat for 3-4 minutes until chicken is browned and scallions are soft.
  4. Add the broth mixture to the pot and reduce heat to medium.  Stir in black beans, corn and tomato.   
  5. Add lime juice, chipotle powder, chili powder, garlic powder and ground cumin.  Stir until combined.  Bring soup to a boil and reduce to a simmer.  Adjust salt and pepper if necessary.  Allow to simmer on low heat for 1 hour.
  6. To serve: Pack 1/2 cup brown rice in to a measuring cup.  Empty it carefully into the bottom of a serving bowl so it holds its packed shape.  Place the soup around the rice in the edges of the bowl.  Garnish with lime slices and chopped cilantro.
Gluten-Free Southwest Chicken Soup

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