RO*TEL Across America Recipe Contest - Hearty Hot & Smoky Southwestern Chicken Soup

Hearty Hot & Smoky Southwestern Chicken Soup

by Laurie from MA

This hearty soup is chock full of chicken, pasta and of course, the zest and spice of Ro*tel!

AVERAGE RATING

Category

Soup/Stew/Chili

Prep Time

1 hour

Servings

10

Recipe Ingredients

4 large chicken breasts, diced (about 2 1/2-3 pounds)
5 teaspoon ground cumin, divided
4 teaspoon chili powder
3 tablespoons olive oil, divided
2 cloves garlic, finely chopped
2 medium onions, diced
2 medium green peppers, diced
2-10 oz cans Ro*tel Mexican Lime & Cilantro tomatoes
8 cups chicken broth
3-10 oz cans Ro*tel tomatoes with diced chilies (mild, original or hot, your choice)
1-one pound box rotini pasta
1/2 cup fresh cilantro, roughly chopped
Salt & pepper to taste
Sour cream for garnish
Fresh cilantro sprigs for garnish

Directions

In a large bowl, combine diced chicken, three teaspoons cumin, 2 teaspoons chili powder and salt and pepper to taste and mix until chicken is coated.

On the stove top in a large Dutch oven heat two tablespoons olive oil over medium heat. Add spice coated chicken to pot and brown chicken on all sides until cooked through. Remove chicken from pan and set aside.

In the Dutch oven, add garlic and onions and cook over medium low heat, stirring occasionally, until onions are translucent and beginning to caramelize, about 10 minutes. Add green peppers and remaining 2 teaspoons cumin and cook until peppers are softened, about 10 more minutes, stirring occasionally.

Add the Ro*tel Mexican Lime & Cilantro diced tomatoes to the pot. With an immersion or conventional blender, puree vegetable mixture until smooth. Add chicken broth and Ro*tel Tomatoes with Diced Chilies and bring to a simmer over low heat for 45 minutes.
While soup is simmering, cook pasta according to package directions. When al dente, drain and toss with remaining 1 tablespoon olive oil, season with salt and freshly ground pepper to taste and set aside.

After soup is simmered, add cooked chicken, pasta and fresh cilantro. Reheat to serving temperature and re-season with salt and pepper to taste if necessary. Serve in soup bowls and top with sour cream and fresh cilantro springs.