Thursday, November 17, 2011

Southwestern Chicken Chili Soup

The high temperature in Knoxville today was at 1:30am. 

With temps dropping all day, that meant it was a day for soup.  Or chili.  Or maybe both, because I wasn't sure which to call this dish I threw together for dinner tonight.  I wasn't even going to blog about this but Alexis liked it so much I changed my mind.

Southwestern Chicken Chili Soup

  • 2 boneless skinless chicken breast halves, cut into 1/4 inch wide strips
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp oil
  • 1 Tbsp butter, unsalted
  • 1 cup onion, diced
  • 4 cloves garlic, coarsely chopped
  • 2 Tbsp balsamic vinegar
  • 1 can diced tomatoes and green chile
  • 1 can corn kernals, drained
  • 1 can light red kidney beans, rinsed and drained
  • 4 cups chicken broth
  • 1/4 cup cilantro, chopped
  • 1 Tbsp chili powder
  • 1/2 tsp black pepper
  • 1/2 tsp roasted cumin
  • 1/4 tsp dried lemon peel
  1. Preheat a large stock pot over medium high heat.
  2. Season chicken with salt and pepper.  
  3. Add butter and oil to pot and brown chicken for 4-5 minutes.  Remove to a plate.
  4. Add the diced onion and saute for 3 minutes.  
  5. Add the garlic and saute for 2 more minutes, stirring occasionally.  
  6. Deglaze the pot with balsamic vinegar.
  7. Return chicken and any juices to the pot.
  8. Add remaining ingredients, bring to a simmer and cook for 30 minutes. 
  • Avoid crowding the pot when browning chicken.  If you can get all the chicken in with one layer, do it in two batches.
  • Garnish with crispy fried tortilla strips or masa dumplings

Then I Saw The Light
The onset of darker nights and colder temps cause some folks to suffer from Seasonal Affective Disorder (SAD).   I have to admit I am not as enthusiastic about getting out to cook when it's already dark when I get home from work.  According to the Mayo Clinic, light therapy is a common treatment for combating the effects of SAD.  
Light therapy....grillin' style.

Ahhhh I feel better already!!!!!