I’ve never tried making soup on the stove before. I know, I know… it’s so simple. It’s just that I’m not that much of a cook. The Pampered Chef® sent over some of their Nourish bowls and the moment that I saw them, I knew soup was meant for the middle.
The Pampered Chef has teamed up with Feeding America® through The Pampered Chef’s Round-Up From the Heart® campaign. Did you know that 1 in 6 Americans face hunger? It’s an issue that is easily looked over, yet affects so many of us today.
According to Google, nourish means to “provide with the food or other substances necessary for growth, health, and good condition.” The word “nourish” is fitting for these bowls because $2 from every bowl bought goes to Feeding America, which provides 18 meals for those in need. The thing that I love most about Round-Up From the Heart is that the funds collected are used in the community where the donations came from. You get to support your local community through this campaign by buying your own Nourish bowl here (I have four!).
This soup is easily made in half an hour. I had no idea that this much flavor could come from so few ingredients. I was afraid that the soup would be bland, but the jalapenos and lime came together beautifully. I liked the level of spiciness from adding the whole jalapeno, seeds and all.
I used Pampered Chef’s 1 cup prep bowls to place all of my chopped cilantro, tomatoes, green onions, jalapenos, and lime juice. It made cooking a breeze. Everything was prepared ahead of time and all I had to do was toss them in at the right time. Make sure your pot is big enough to hold all of that liquid. I’d recommend using the Rockcrok Dutch Oven since it has a lid as well.
I chopped up my chicken prior to throwing them in the pot to cook, but I think shredding them would have been better. Either way, it doesn’t matter. Recipe from Cooking Classy.
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts (I used 4)
- 1 Tbsp olive oil
- 1 cup chopped green onions, including the whites
- 2 jalapeños, minced (leave seeds if you want soup spicy, omit if you don't like heat)
- 2 cloves garlic, minced
- 4 (14.5 oz) cans low-sodium chicken broth
- 2 Roma tomatoes, diced
- 1 tsp ground cumin
- Salt and freshly ground black pepper
- 1/3 cup chopped cilantro
- 3 Tbsp fresh lime juice (I used one whole lime)
- 3 medium avocados, peeled, cored and diced
- Tortilla chips, shredded cheese, sour cream for serving (optional)
Directions
- In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
- Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts.
- Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).
- Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice.
- Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving).
- Serve with tortilla chips, cheese and sour cream if desired.
This is a sponsored post, but the opinions expressed are my own.