Hearty Fire Roasted Tomato & Chicken Soup
3 large chicken breasts, diced (about 2-2 ½ pounds)
4 teaspoon ground cumin, divided
4 teaspoon chili powder
2 tablespoons olive oil, divided
2 cloves garlic, finely chopped
2 medium onions, diced
2 medium peppers, diced
8 cups fat free chicken broth
3-14.5 oz cans diced tomatoes
2-14.5 oz cans Fire Roasted diced tomatoes
1-10 oz can tomatoes with diced chilies
1-14.5 oz box high fiber white or whole wheat pasta
1/2 cup fresh cilantro, roughly chopped
Salt & pepper to taste
Reduced fat sour cream (optional)
Fresh cilantro sprigs for garnish (optional)
On the stove top in a large Dutch oven, combine chicken, 2 teaspoons cumin and 2 teaspoons chili powder over chicken breasts and season with salt and pepper. Brown chicken and then saute until cooked through. Remove from pan and set aside.
In the same pan, combine garlic, onions and 2 tablespoon olive oil. Cook slowly over medium low heat, stirring occasionally, until onions are translucent and beginning to caramelize, about 10 minutes. Add green peppers and 2 teaspoons cumin and cook until peppers are softened, about 10 more minutes, stirring occasionally.
Add diced tomatoes. With an immersion or conventional blender, puree vegetable mixture until no large chunks are present (you can omit this step if you like a chunky soup). Return puree to the pan and add chicken broth, fire roasted tomatoes and tomatoes with green chilies and stir to combine. Simmer over low heat for 45 minutes.
While soup is simmering, cook pasta according to package directions. When finished, drain and toss with 1 tablespoon olive oil, season with freshly ground pepper and set aside.
After soup is simmered, add diced chicken, pasta and fresh cilantro. Simmer until hot again. Dish into bowls and top with sour cream and fresh cilantro springs, if desired.