Southwestern Chicken Soup from GF Mom Certified
This soup will make you nose run, but I love it. It warms the body and makes we think of Mexico. Mexico the land of love, the place where hubby proposed to me while standing in the Pacific Ocean. The vacation of moments remembered... big fish, hot sand, pool boys (ooh did I say that).... the land of love.
1 large onion, chopped
2 green onions, thinly sliced
2 tbs butter
4 garlic cloves, minced
4 1/2 cups chicken broth
2 cans diced tomatoes (14 1/2 oz each)
1 can tomato sauce (8 oz)
1 can chopped green chilies (4 oz)
1 tsp dried oregano
2 tsp ground cumin
1/4 tsp pepper
3 cups cooked chicken, chopped
2 tbs fresh cilantro, minced
In a dutch oven or crockpot, saute onion and green onion in butter, until tender. Add garlic, sauté 2 minutes longer. Stir in broth, tomatoes, tomato sauce, green chilies, oregano, cumin, and pepper. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add chicken and cilantro, heat for at least 30 more minutes.
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