Yields4.5 Servings
Prep Time45 mins
Jonny's Favorite Southwestern Chickpea Soup in bowl
Nutrition Facts

Serving Size 3 tbsp. dry mix

Servings 4.5


Amount Per Serving
Calories 80Calories from Fat 10
% Daily Value *
Total Fat 1g2%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 14g5%
Dietary Fiber 2g8%
Sugars 1g
Protein 4g8%

Vitamin A 4%
Vitamin C 4%
Calcium 4%
Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Jonny’s Favorite Southwestern
Chickpea Soup

Ingredients
 1 tbsp Oil
 1 lb Hot Italian sausage, Mexican chorizo or andouille
 4 cups Chicken broth
 14.50 oz Can diced tomatoes (for extra heat, use 10 ounce can tomatoes with green chilies)
 8-12 oz. Cooked or fresh chicken breast, cut up
Directions

1. In a 4-quart pot heat oil over medium heat.

2. Remove sausage from casing or purchase fresh bulk sausage not in casing.

3. Sauté sausage, breaking up clumps, until thoroughly browned.

4. Stir in contents of Southwestern Sausage & Chickpea Stew Mix.

5. Add broth, tomatoes and chicken.

6. Bring to a simmer, cover and continue to simmer on low for 30 minutes.

7. Serve with tortilla chips or cornbread.

Nutrition Tips

To boost vegetables, 1/3 cup chopped onions, and 4 minced, garlic cloves with soup mix, and add one box frozen mixed vegetables in final ten minutes of cooking time, and top each serving with 3 slices of avocado.

To cut saturated fat and sodium, halve the amount of sausage and prepare with low-fat, lower sodium chicken sausage, or substitute 1 pound extra lean ground turkey plus either 1/2 - 1 teaspoon chipotle chile pepper spice or 1/2 teaspoon chili powder, or go Vegetarian. Remove any skin from chicken.

To cut sodium prepare with no salt added canned diced tomatoes or diced fresh tomatoes, and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Vegetarian Variation

For this version you will eliminate the sausage, use one head of cauliflower, and vegetable broth.
You Will Also Need: 
• 1 tablespoon oil
• 1 head of cauliflower, cut into flourettes
• 4 cups vegetable broth
• 1-14 ounce can diced tomatoes (For extra heat, use 10 ounce can tomatoes with green chilies)

Here's What You Do: 
1. In a 4-quart pot heat oil over medium heat.
2. Stir in contents of Southwestern Sausage & Chickpea Stew Mix.
3. Add broth and tomatoes.
4. Bring to a simmer, cover and continue to simmer on low for 30 minutes adding cauliflower for final 10 minutes.
5. Serve with tortilla chips or cornbread.

Inventive Variation

Southwestern Corn Soup Recipe
Additions:
• 1 tablespoon oil
• 1 pound ground chicken or turkey
• 4 cups chicken broth
• 2 cups fresh or frozen corn kernels
• 1-10 ounce can tomatoes with green chiles

Recipe Directions:
1. In a 4-quart pot heat oil over medium heat.
2. Sauté chicken in oil until browned.
3. Add contents of Southwestern Sausage & Chickpea Stew Mix and stir well.
4. Add broth, corn and tomatoes.
5. Bring to a simmer, cover and continue to simmer on low for 30 minutes.
6. Enjoy this Southwestern corn soup with cornbread on the side.

Ingredients

Ingredients
 1 tbsp Oil
 1 lb Hot Italian sausage, Mexican chorizo or andouille
 4 cups Chicken broth
 14.50 oz Can diced tomatoes (for extra heat, use 10 ounce can tomatoes with green chilies)
 8-12 oz. Cooked or fresh chicken breast, cut up

Directions

Directions
1

1. In a 4-quart pot heat oil over medium heat.

2

2. Remove sausage from casing or purchase fresh bulk sausage not in casing.

3

3. Sauté sausage, breaking up clumps, until thoroughly browned.

4

4. Stir in contents of Southwestern Sausage & Chickpea Stew Mix.

5

5. Add broth, tomatoes and chicken.

6

6. Bring to a simmer, cover and continue to simmer on low for 30 minutes.

7

7. Serve with tortilla chips or cornbread.

Nutrition Tips
8

To boost vegetables, 1/3 cup chopped onions, and 4 minced, garlic cloves with soup mix, and add one box frozen mixed vegetables in final ten minutes of cooking time, and top each serving with 3 slices of avocado.

To cut saturated fat and sodium, halve the amount of sausage and prepare with low-fat, lower sodium chicken sausage, or substitute 1 pound extra lean ground turkey plus either 1/2 - 1 teaspoon chipotle chile pepper spice or 1/2 teaspoon chili powder, or go Vegetarian. Remove any skin from chicken.

To cut sodium prepare with no salt added canned diced tomatoes or diced fresh tomatoes, and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Vegetarian Variation
9

For this version you will eliminate the sausage, use one head of cauliflower, and vegetable broth.
You Will Also Need: 
• 1 tablespoon oil
• 1 head of cauliflower, cut into flourettes
• 4 cups vegetable broth
• 1-14 ounce can diced tomatoes (For extra heat, use 10 ounce can tomatoes with green chilies)

Here's What You Do: 
1. In a 4-quart pot heat oil over medium heat.
2. Stir in contents of Southwestern Sausage & Chickpea Stew Mix.
3. Add broth and tomatoes.
4. Bring to a simmer, cover and continue to simmer on low for 30 minutes adding cauliflower for final 10 minutes.
5. Serve with tortilla chips or cornbread.

Inventive Variation
10

Southwestern Corn Soup Recipe
Additions:
• 1 tablespoon oil
• 1 pound ground chicken or turkey
• 4 cups chicken broth
• 2 cups fresh or frozen corn kernels
• 1-10 ounce can tomatoes with green chiles

Recipe Directions:
1. In a 4-quart pot heat oil over medium heat.
2. Sauté chicken in oil until browned.
3. Add contents of Southwestern Sausage & Chickpea Stew Mix and stir well.
4. Add broth, corn and tomatoes.
5. Bring to a simmer, cover and continue to simmer on low for 30 minutes.
6. Enjoy this Southwestern corn soup with cornbread on the side.

Jonny’s Favorite Southwestern
Chickpea Soup

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