I hope this soup is politically correct. I’m calling Mexican Chicken Soup because it calls for cumin (my favorite spice) and it is garnished with avocado. In my world, that’s enough to claim the title of “Mexican” cuisine, or at the very least Tex Mex…
Prep Time: 5-10 minutes
Cook time: 35-40 minutes
Here’s what you need…
2 tablespoons olive oil
1/2 cup diced onions and peppers (red, yellow, orange or green – pick your favorites)
1 tablespoon minced garlic
1 teaspoon jalapeno pepper
4 cups of chicken broth (if using store bought, that’s great, but look for a low sodium, organic brand)
1 can or 2 cups (if doing homemade) diced tomatoes
1 teaspoon salt
3 teaspoons cumin
A few turns of your pepper mill (to taste)
2 cups of diced or shredded cooked chicken breasts
Garnishes: diced avocado, diced tomatoes, onions
Heat olive oil on medium heat. Add onions and peppers, and cook for about 5 minutes, until soft. Add garlic and jalapeno pepper, and cook for another 2 minutes, you’ll know good things are happening when you start to small the garlic.
Add the homemade chicken broth, diced tomatoes, cumin, salt and pepper, and bring to a slow boil. Turn the heat down to a simmer (medium/low) and cook for 15-20 minutes.
While this is cooking, it’s a great time to either put your boneless chicken breasts in the oven to bake, dice already precooked chicken (do not buy frozen precooked chicken or Tyson precooked chicken. I’m suggesting precooked chicken that you’ve cooked yourself), or debone a store bought whole rotisserie chicken.
Combine diced or shredded chicken, and cook on low heat for another 10-15 minutes.
Ladle into a bowl, and serve with your favorite garnishes!
It’s really so ridiculously easy, and delicious on a cool night. Ole!
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