Vicky Hart | Crumbs
Vicky Hart | Crumbs
Three days of a sinus infection calls for two things — homemade chicken soup and a kick of heat. This recipe has both and is foolproof to boot.
I used raw chicken breast, but canned or any other pre-cooked meat would work fine. The only things I know about cumin is that it’s spicy and I don’t have any in my pantry. I used a mixture of chili powder, paprika and ginger instead — plus salt and black pepper for good measure. What I do keep around is fresh cilantro, so I tore about a tablespoon or two of leaves up, and added them. When the chili was hot, I ladled out a serving and added bottom-of-the-bag tortilla chips and some diced avocado to the top it off.
This chili is spicy, satisfying and an easy step toward feeling better soon. It only takes 20 minutes to cook and makes 2-3 servings.
Ingredients:
- 1 can (14.5 ounces) chicken broth
- 1 can (7 ounces) salsa verde
- 1 can (15 ounces) white cannellini beans, drained
- 2 cups cooked chicken, shredded or chopped
- 1 teaspoon cumin (or other spicy spice: chili powder, paprika or ginger)
- Salt and pepper
- Optional toppings: chopped onion, diced garlic, fresh cilantro, diced avocado, corn chips, shredded cheese
Directions:
- In a pot, heat olive oil with chopped red onion and some minced garlic, then add chicken pieces.
- After chicken cooked through, drain off the liquid, break them into smaller pieces and add the rest of the soup ingredients to the pot — including broth, salsa, beans and spice.
- Stir together and heat until it boils.
- Serve hot with choice of toppings.
Vicky Hart can be reached at [email protected].