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Guest Post Friday ~ Southwestern Chicken and Vegetable Soup

March 21, 2014 By Deanna Piercy Leave a Comment

Southwestern Chicken and Vegetable Soup
By Melanie Riley

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 4 stalks celery, diced
  • 1 medium onion, diced
  • 1 green, red, or yellow bell pepper (or any combination), diced
  • 3 carrots, sliced
  • 2 cloves garlic, minced
  • 64 oz. low-sodium chicken or vegetable broth
  • 1 – 14.5 oz. can diced tomatoes
  • 1 – 15.5 oz. can kidney or red beans, drained and rinsed
  • 1 small yellow squash, sliced into rounds, then sliced in half
  • 1 cup cooked brown rice
  • 4 cup cooked, cubed or shredded chicken
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • ½ tablespoon each cumin and chili powder
  • Freshly ground pepper, to taste

Directions:

In a Dutch oven, heat extra-virgin olive oil, then add celery, onion,
peppers, and carrots. Saute´ for 8 minutes or until slightly tender.
Add minced garlic and cook for 1 more minute. Add broth (yes, you
will need this much broth – the rice absorbs a lot of the broth) –
chicken, then add spices. Simmer on low for 1 hour.

Serve with hot cornbread.

(This recipe first shared here.)

~~~~~

Melanie Riley lives in Illinois and shares her passions for creating a beautiful home, culinary arts, thrifting and repurposing, gardening, nature walks, natural health, family and cats on her blog, Comfy House. 

Thank you, Melanie! If you have a favorite recipe you’d like to see featured on Guest Post Friday, leave me a comment or send me an email. Here are the easy guidelines. 

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Filed Under: Dee's Kitchen, Guest Posts, Recipes, Uncategorized

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I’m Dee, a Francophile with a hippie heart, trying to create a beautiful life in the country while dreaming of Paris.

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