Southwest Chicken And Cucumber Soup

Southwest Chicken And Cucumber Soup
4.5 from 2 ratings
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.
cameron bar and grill southwest chicken and cucumber soup
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • salt and pepper, to taste
  • 2 quarts chicken stock
  • 1 jalapeƱo, 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
  1. 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.
  2. 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.