Here’s a great, easy to make soup that you should keep in your weeknight arsenal of recipes. You know, the recipes that you go back to over and over because 1.) It’s easy 2.) It’s quick and 3.) Everyone in the house like’s it!
Start by boiling 3-4 breast of chicken. This takes roughly 15 minutes. While the chicken is cooking dice 1 red onion and sauté it in 1 tablespoon of butter, set aside.
Add a 28 oz can of whole tomatoes.
Squeeze the tomatoes; breaking them into small pieces. (**Whole tomatoes are generally a better quality tomato than the already “diced” canned tomatoes. The pre-diced tomatoes tend to be hard therefore I always use whole and break them up.)
Dice a medium green bell pepper, add to the mixture.
Add the sautéed onion, salt, and pepper.
For a little heat I add a pinch or two of crushed red pepper. This is definitely optional!
Lastly, pour in 3 cups of sodium free chicken broth. (*I like sodium free because I like to control the amount of salt I’m adding to a recipe. You can add as little or as much as you personally desire.)
Simmer on medium heat for 30 minutes, stirring occasionally. (* This soup is by far better the longer it cooks but it’s delicious in this time frame for a quick weeknight soup.)
Squeeze a wedge of lime in each serving. Spoon a dollop of sour cream with a zest of lime on top.
Indulge and enjoy,