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Creamy Southwestern Chicken Soup

I was inspired to make this soup  because it actually got cold down here in Florida. Well, if you think 30 – 40 degrees is chilly. That is a bit chilly for down here. I made this in the slow cooker. The house smelled so good. Serve this with a side salad and a biscuit and you are set.

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  • 1 lb. chicken breast
  • Smokey Southwestern Seasoning
  • 1 onion, medium, diced
  • 4 garlic cloves, minced
  • 3 c each of red, yellow, orange peppers, diced
  • 5 slices of bacon, cooked, chopped
  • 26.46 oz. diced tomatoes (Pomi)
  • 6 oz. tomato paste
  • 5 dashes of fish sauce
  • 4 c chicken broth, low sodium
  • 1 c cashew cream
  • 3 tbsp arrowroot
  • Feta, garnish (optional)
  • Cilantro, garnish

Place chicken breast in the bottom of the slow cooker. Season generously with Smokey Southwestern Seasoning. Layer onions, garlic, peppers and bacon. Season again with Smokey Southwestern Seasoning. Add in diced tomatoes, tomato paste, fish sauce, chicken broth,  and cashew cream. Stir.  Spoon out 1 cup of liquid; add arrowroot and stir to make a slurry. Return slurry to slow cooker and let it do its thing. Serve. Eat. Enjoy

 

 

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