I love it because it is a healthy, yummy, recipe that can be made on a week-night in less than 30 minutes, freezes well, and is also a great way to incorporate leftover roast chicken (see the variation)
Hubby loves it because it tastes good. And it’s got meat in it. A definite plus for the husband of a former vegetarian.
Oh…and it looks pretty too! Nothing like whipping up a quick meal that looks like it would be at home in an upscale restaurant. (At least I think it would…..I can’t remember the last time I was actually IN an upscale restaurant…..)
Spicy Tomato Chicken Soup
- 1 cup onion, chopped
- 6 garlic cloves
- 2 Tbsp oil
- 1 can whole tomatoes (28 oz)
- 1 small can tomato paste
- 1 Tbsp cumin
- 2 tsp chili powder
- 1 tsp cayenne
- 2 bay leaves
- 6 cups chicken stock
- 2 – 3 chicken breasts cut in very small pieces
- Toppings: feta, avocado, pita chips, cilantro (all, some, or none, your choice!)
Saute the onions in the oil for about 2 minutes, then stir in garlic. Add the tomatoes and the paste and use a potato masher or side of your wooden spoon to crush the tomatoes.
Bring the mixture to a boil and add the herbs, spices, stock and chicken. Simmer for about 20 minutes, or until the chicken is cooked.
Ladle into bowls and sprinkle on the toppings of your choice.
To make Pita Chips: Cut the pita into slices or triangles and drizzle with olive oil. Bake at 350 for 7 – 10 minutes, or until crispy.
- Instead of using chicken breast add leftover roast chicken (both light and dark meat work fine) and cook until the chicken is heated through.
- I have used canned diced tomatoes instead of whole tomatoes in a pinch (the whole tomatoes or better, but this is still good)
- For a more hearty soup you can add cooked rice (I have not personally tried this variation yet but I trust Crystal’s reccomendations!)
What are your favourite quick-but-healthy week-night meals?