Sauteed Chicken Soup
Description
This hearty Sauteed Chicken Soup delivers a comforting bowl of warmth with every spoonful. Featuring tender cubes of squash and protein-packed black beans, it is simmered in a savory chicken broth infused with aromatic thyme, cumin, and a hint of heat from habanero peppers. The dish is brightened with a splash of sherry and red wine vinegar, while toasted pine nuts add a luxurious crunch on top. It is an ideal meal for chilly evenings, offering a perfect balance of earthy flavors and satisfying texture. Simple to prepare yet deeply flavorful, this soup comes together quickly, making it a reliable weeknight dinner or a comforting option for meal prep. Serve it hot with crusty bread for a complete, home-style experience that warms the soul.Ingredients
Directions
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Put on surgical gloves to handle the habanero pepper, then seed and mince it carefully.
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Heat olive oil in a large pot or Dutch oven over medium heat.
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Add leeks, garlic, cubed squash, and the minced habanero pepper to the pot.
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Saut the vegetables for about 5 minutes until they begin to soften.
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Pour in the sherry and chicken broth, then bring the mixture to a boil.
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Reduce the heat to low and let the soup simmer, uncovered, for about 20 minutes or until the squash is tender.
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Stir in the drained black beans, thyme, cumin, black pepper, and red wine vinegar.
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Continue to simmer for another 5 minutes until the beans are heated through.
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Remove from heat and stir in the pine nuts just before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 463.0kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 26.8mg2%
- Total Carbohydrate 97.5g33%
- Dietary Fiber 25.5g102%
- Sugars 28.3g
- Protein 23.8g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety First: Always wear surgical gloves when handling habanero peppers to avoid skin irritation and eye burns. Wash your hands thoroughly after removing gloves.
Spicy Adjustment: For a milder soup, omit the habanero or use only half. For extra heat, leave some seeds in the pepper.
Ingredient Substitutions: You can substitute chicken broth with vegetable broth for a fully vegetarian version. Squash can be swapped with butternut squash, acorn squash, or pumpkin.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.
Serving Suggestion: Serve hot with crusty bread or rice. A squeeze of fresh lime juice can add a nice brightness to the final dish.
