Southwest Chicken and Vegetable Soup

This soup is a modification to the Chicken Tortilla Soup I have already posted. Years ago I was looking for a way to reduce carbs and fat in the recipe. So I altered my original recipe to resemble a restaurant soup I had somewhere. The exact restaurant escapes me now. Oh well... It did inspire one great soup. This taste of the southwest is spicy and loaded with veggies. The zucchini and squash breaks down a little in the soup and makes a slightly thick broth. So good! The brown rice makes this soup a meal and also adds a great chewy texture. This pot of soup is made with all low/no sodium ingredients. I roasted my own chilies and added them to the can tomatoes to simulate rotel tomatoes. But if you are looking for a short-cut? Well I have great news. I have made it many times with one can rotel original tomatoes with green chilies and one can diced tomatoes. You can do the same just omit the roasted chilies and substitute a can of rotel for one of the cans diced tomatoes. More good news I have found no salt added rotel at Wal-mart this week. So you can have both convenience and low sodium. If you want to get this soup on the table fast use leftover chicken or chicken from a store bought rotisserie chicken. I have made all these substitutions and it always turns out delicious. I hope you will think so too.

Southwest Chicken and Vegetable Soup 

Servings:  12

Ingredients

1 or 2 Hatch or Anaheim (California) green chilies

1 lb uncooked boneless, skinless chicken breast 
Olive oil spray

1 med. red onion, quartered and sliced

1 lg. or 2 sm. zucchini, halved and sliced 

1 lg. or 2 sm. summer squash, halved and sliced 

2 (14.5 oz.) cans no salted added diced tomatoes, with liquid  

6 cups fat-free, unsalted chicken broth 

1/4 tsp ground cumin 

3/4 tsp Seasoned Pepper 

1 tsp Mrs. Dash Garlic Seasoning 

Kosher salt to taste (omit for a low sodium diet)

1/2 cup instant brown rice 

1/2 cup cilantro, chopped 

Directions

Pre-heat grill to medium-high heat for 10 minutes.

To grill the chilies: Place chilies on the grill. Grill for five minutes on each side on medium high heat. Remove chilies and cover with plastic wrap. When chilies are cool enough to touch, peel off the skin of the chilies. Cut chilies in half from stem to tip, remove seeds, stem and veins. Chop into small dice.

Place chicken in a 3-1/2 quart pot, cover with water and bring to a simmer over medium high heat. At the first sign of bubbles lower to temperature to low. Poach chicken for 30 minutes. Discard cooking liquid and shred chicken. Set chicken aside. Rinse pot and return to heat. (You may use leftover chicken or pull chicken from a store bought rotisserie chicken.)

Sauté onion in olive oil spray until they start to get transparent. Add the squash and zucchini. Sauté until they begin to soften. Add tomatoes, chilies, broth and seasoning. Bring to a boil and reduce to simmer. Add chicken, rice and cilantro. Simmer until rice is cooked. 

Serve garnished with more cilantro, sour cream or sliced avocado.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
Back to the Basics: Tuesdays with a Twist
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Friday with All My Bloggy Friends
My Pinterventures: Souper Bowl 2015 Party