I don’t usually make hot food in the summer, unless it’s on a bbq.  But I had some tomatoes that needed to be used and some chicken breasts to cook.  I thought I would make chicken and rice with a tomato stew, but it quickly turned into a beautiful soup.   I threw in onions, carrots, mushrooms and some Mexican spices, along with the juice a lemon in for good measure.  It was easy and fun to make.  I love to let my instinct’s go and see where they take me.   I would add cilantro at the end but when I made this I didn’t have any.  But I will for the next batch!

 

 

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Chicken Tomato Soup
Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 bowls
 
Easy weeknight dinner
Ingredients
  • 4 Chicken breasts, skin on, bone in
  • 1 Medium onion, chopped
  • 2 Carrots, peeled and sliced into rounds
  • ½ Container of button mushrooms (more if you like mushrooms), sliced
  • 1 Potato chopped into squares
  • 6 Large vine ripe tomatoes, roughly chopped
  • 4 Cups homemade chicken stock
  • 1 Lemon, juiced
  • 1 Tbsp Olive oil, more if needed
  • 1 Tsp chile powder
  • 1 Tsp cumin
  • 1 Tsp taco seasoning
  • 1 Tsp Extra Bits from House of Zeta Hot Sauce
  • Salt & pepper
  • Cilnatro chopped for garnish
Instructions
  1. Add a tablespoon of olive oil to a dutch oven on medium heat
  2. Dry off the chicken breasts and season with salt and pepper
  3. Place chicken skin side down for about 8-10 minutes
  4. Flip chicken over and turn down heat a little and cover with a lid.
  5. Cook till done.
  6. Set aside to cool
  7. Add onion on medium heat.
  8. Cook for a minute or two
  9. Add mushrooms and cook for 3-5 minutes
  10. Add potato, cook for 5 minutes
  11. Next add carrots and cook for 5 minutes
  12. Add chile powder, cumin, taco seasoning and Extra Bits
  13. Add tomatoes and cook down on a low heat till they make a sauce
  14. If you like a spicy soup add more Extra Bits after tomatoes
  15. While that is cooking shred chicken breasts.
  16. When tomatoes have made a sauce add chicken stock, chicken and lemon juice
  17. Bring to a quick boil and then simmer for about 10 minutes till potatoes are fully cooked.
  18. Serve with brown rice at the bottom of bowls
  19. Garnish with cilantro
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