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Tangy Southwestern Soup

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BBQ is a staple food in most southern states and it comes in all shapes, sizes and varieties… even soup form! This tangy southwestern soup featuring Fischer & Wieser’s Dang ‘Jang BBQ Sauce brings the perfect amount of heat and sweet, with juicy chicken, aromatic cilantro, corn, beans, red bell pepper and more! Eat it as is or enjoy it with some homemade cornbread for dipping!

 

Prep Time: 15 min
Cook Time: 2 ½ hours
Yields: 5-6 servings
 

2 chicken breasts, diced with excess fat/skin removed
Salt & pepper, to taste
1 tbsp olive oil
¼ tsp crushed red pepper
1 tbsp oregano
1 red bell pepper, diced
1 yellow onion, diced
½ bunch cilantro, chopped finely
1 can navy beans, partially drained
1 can sweet corn, drained
4 cups chicken broth
1 cup Fischer & Wieser Dang ‘Jang BBQ Sauce

 

Begin by trimming your chicken of any excess fat or skin. Season with salt and pepper on each side and dice. In a medium skillet over medium high heat, heat your olive oil.

Place chicken in skillet and cook until a light golden brown, tossing occasionally, about 10 minutes.

While chicken is cooking, prepare your broth. In a medium saucepan, bring 4 cups water to a boil. Once boiling, add your 4 bouillon cubes and stir until broth is formed. Remove from heat.

Once chicken is finished cooking, drain your olive oil. In a dutch oven or other large pot, add your chicken broth, chicken, and all other remaining ingredients. Season with salt and pepper if desired and bring to a boil. Once boiling, reduce heat to a simmer and cook for a minimum of two hours for best flavor.

Serve & enjoy!

 

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