Southwestern Salsa Verde Soup

Southwestern Salsa Verde Soup

2 cloves of garlic, finely chopped
1 medium onion, finely chopped
2 small carrots, finely chopped
1/2 green bell pepper, chopped
1/2 tsp red chilli powder
Salt
Black Pepper
1/4 cup cream of Asparagus
1/2 cup corn, roasted
1/2 cup black beans, roasted
1 zucchini, peeled and pan roasted
1 Chicken tenderloin (Cut into bite size pieces)
Lime juice
Cilantro
Italian seasonings

1. Heat oil. Add the garlic and roast till fragrant.  Add the onions and let brown. Add the carrots and bell peppers and cook for about 3 minutes. Add 1/2 cup of store bought green salsa or salsa verde. Stir and let cook for few minutes.  Add 1/4 cup vegetable or chicken broth and mix well.  Let cook for 5 to 8 minutes or until vegetables are tender.

2. Now add the cream of asparagus, 1/2 tsp red chlli powder, salt, black pepper, and mix well.  Let cook for another 5 to 8 minutes. As this base thicken, add 1/4 cup chicken or vegetable stock to prevent the base from burning.  Set aside to cool.

3. Heat butter in a pan. Add zuchinni (chopped in small bite size pieces). Roast uncovered until tender and brown.  Add corn and black beans and continue pan tossing and roasting them. Add a pinch of chopped cilantro and toss again. Set aside.

4. Now its time to puree the base that we made earlier. Puree the base in a food processor.  Use some stock to loosen it up if its too thick. 

5. Add the base on the roasted vegetables in the pan itself. Add 1 cup of chicken or vegetable stock and mix well making sure that the base doesnt stick to the pan.  Add the chicken pieces.  Add another 1/2 to 1 cup if you feel the soup is too thick. Bring to rolling boil. Chicken tenderloins should cook by now but just check for doneness to make sure.

6. Garnish with lime juice and Italian seasonings.

Note: I added the chicken so late in the process to prevent the chicken from getting too tough. You can add it a litle earlier if you wish.