Southwest Chicken and Cucumber Soup

A healthy and delicious soup for spring, summer, or whenever you feel like making it

Chef John Ford steps into the innovation kitchen driven to create meals for those he loves most. Ford created this Southwest Chicken and Cucumber Soup as a delicious remedy for his wife after she came down with a cold; it now serves as one of Cameron Bar & Grill's most sought after spring menu items.

John Ford serves as the head chef at the Raleigh, N.C. mainstay Cameron Bar & Grill.

1
Servings
176
Calories Per Serving
Deliver Ingredients

Ingredients

For the chicken:

  • 2 boneless, skinless chicken breasts
  • 1 Tablespoon cumin
  • 1 Tablespoon smoked paprika
  • salt and pepper, to taste

For the soup:

  • 2 quarts chicken stock
  • 1 jalapeño, minced
  • 1 small red onion, diced
  • 1 small red bell pepper, diced
  • 1 Cup cilantro, minced
  • 2 cucumbers, quartered and sliced
  • 1/4 Cup lime juice
  • 1 Tablespoon cumin
  • salt and pepper, to taste

Directions

For the chicken:

Rub the chicken with all of the above spices. Following the rub, roast the chicken at 350 degrees until fully cooked. Allow the chicken to cool and proceed to pull apart the chicken with a fork.

For the soup:

Mix together all of the above ingredients and bring to a boil. Add pulled chicken and simmer. Remove from heat, and serve with a sliced lime. Top your soup with crispy tortilla strips.

Nutritional Facts

Total Fat
9g
13%
Sugar
8g
9%
Saturated Fat
2g
8%
Cholesterol
10mg
3%
Carbohydrate, by difference
21g
16%
Protein
9g
20%
Vitamin A, RAE
694µg
99%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
59mg
79%
Vitamin K (phylloquinone)
631µg
100%
Calcium, Ca
280mg
28%
Choline, total
31mg
7%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Folate, total
134µg
34%
Iron, Fe
14mg
78%
Magnesium, Mg
114mg
36%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
194mg
28%
Selenium, Se
5µg
9%
Sodium, Na
290mg
19%
Water
237g
9%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.