Candy Lesher’s “Composed Southwest Soup” is a meal that is easily thrown together in a very little amount of time, right after work, after a long hard day. This is a recipe you and your family will enjoy and one that will keep you healthy too.
Candy Lesher’s Lap-band patient recipe – Composed Southwest Soup
|½ cup||canned green chilies, chopped|
|4 cups||chicken broth (organic if possible)|
|2 cloves||garlic, chopped|
|1 whole||rotisserie chicken breast, skinned and chopped|
|1 cup||frozen organic white corn|
|½ cup||diced radish|
|1 ½ cup||Mexican gray squash or zucchini, cubed|
|½ cup||red onion, chopped|
|2 large||tomatoes, diced|
|2-4 Tbs||Mexican Cotija cheese (Romano or Asiago cheese would work also)|
|1/3 cup||green onion, finely chopped|
|¼ cup||cilantro, finely minced (optional)|
- In a medium saucepan, combine the chilies, broth, garlic and chicken. Bring to a low simmer and cook while preparing vegetables.
- Toss together the corn, radish, squash, onion and tomatoes. Put a generous mound of vegetable mixture in the bottom of a soup bowl.
- Ladle a portion of the boiling broth and chicken over the fresh veggies. Let sit for 60-90 seconds. Garnish with a teaspoon or two of the cheese, the finely minced green onion, and if desired, the cilantro. ENJOY!