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

Ingredients

• 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

Instructions

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. 

Notes

• 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!!!!!