Happy first day of Spring! I have to say though it seems just plain wrong that on the first day of Spring the high here was only 39! Yep, you read that right 39 degrees and no that’s not Celsius. As if 39 degrees isn’t bad enough on it’s own I received a text from my husband when he was on his way to work.. it’s snowing! Last year this time it was 70 and 80 degrees… sigh! Okay okay I’m done whining. We had the best Cheesy Southwestern soup tonight and I want to share the recipe with you.
Okay, so back to the weather for just a moment or two. I know I said I was done but I just want to know where is that dam groundhog at?? Or better yet how sad is it that grown people are so desperate for warm weather that we are willing to base hopes of Spring arriving on a groundhog in the first place? Alright, I’m done.. for real this time.
This recipe was inspired by a Southwestern Soup recipe that I found on Food Network. With it being so cold today it was the perfect time for a steaming savory bowl of soup. This is a new recipe to me and I think I could eat this every day. The flavor of the broth is so intense that I could probably eat just that!
Cheesy Southwestern Soup
Soup
1 pound boneless chicken thighs, cut into 1/2 inch pieces
1 green pepper – chopped
1 jalapeno peppers – diced
2 garlic cloves – minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups water
5 chicken bouillon cubes
14 oz. diced tomatoes
14 oz. kidney beans
2 cups Colby & Monterey jack cheese *note – plain Colby would work as well.
Garnish
1/4 bunch Cilantro – chopped
1 Avocado – diced
1 cup Shredded Cheese
1 Diced jalapeno pepper
1 cup sour cream
Add all soup ingredients to slow cooker, except for cheese and stir to mix. Cook on high for 3.5 hours or low for 5.5 hours. Add the 2 cups of cheese – stir well – cook an additional 30 minutes.
Serve with desired garnishes.
Enjoy!
~ Tammy
About Tammy Northrup
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