Cheesy Southwest Chicken Soup Recipe (2024)

FAQs

What is Southwest chicken soup made of? ›

In an electric pressure cooker combine diced chicken, enchilada sauce, diced tomatoes, black beans, corn, chilies, cumin, and chicken stock. Set for 30 minutes or use the pressure cooker “Soup/Stew” setting. Release pressure, season with salt to taste, and serve.

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.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Chop the carcass into pieces and throw the bones into a pot with a bay leaf and some fresh thyme sprigs. Pour the prepared chicken broth into the pot and simmer it for about 15 minutes. Pull out the bones and strain the broth through a fine sieve. Cook the chicken like you would normally, baking or roasting.

Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts. Chicken bouillon or bouillon de poulet is the French term for chicken broth.

The grayish, greenish, foamy substance is referred to (ever so technically) as "soup scum," or, more politely, "impurities." Whether the term is scientific or not, what's going on within the pot that produces the stuff certainly is.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

Ensure you've added enough salt and black pepper. Too little salt means your soup's flavors will remain hidden. When you know your soup is salty enough, move on to other seasonings like herbs and spices.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

What seasoning makes soup taste better? ›

"Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices. "Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says.

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.

Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam every so often, as needed.

You could definitely add the raw chicken thighs into the pot once the broth goes in, letting them boil to cook through, and then pull them out and slice them once fully cooked. Either way works just fine, but our preferred method is to sear them ahead of time!

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.

The best chicken soup recipes are chock-full of veggies like carrots, celery and onions — all of which are rich in vitamins C and K, not to mention other antioxidants and minerals. Vitamin C is a nutrient your body needs to form blood vessels, cartilage, muscle and collagen in your bones.

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