25 Jun Fiesta Chicken Soup
My kids named this one!!!!
They loved it and so did I!
It’s quick, simple and pretty healthy.
Great for a chilly fall night or just as a quick meal any time of the year!
Prep Time: Around 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 Tablespoon Olive Oil
- 1 Sweet Onion, diced
- 3 cloves fresh garlic, minced
- 1 Jalapeno, seeded and chopped small
- 2 Teaspoons Chili Powder
- 2 Teaspoons dried Oregano
- 1 Teaspoon ground Cumin
- 32 Ounces Chicken Stock (or broth)
- 1.5 pounds plum tomatoes, diced small
- 1 small jar can green chili (around 4 ounces)
- 2 Cups frozen corn
- 1 lime juiced
- 1/2 teaspoon sea salt
- 1 teaspoon coconut sugar
- 3 cups shredded organic chicken
- 1/2 cup chopped fresh cilantro
- 2 ripe avocados, peeled, pitted and sliced
- Lime wedges for serving
Preparation:
In a larger pot heat the olive oil over medium-high heat. Add onion, garlic, and jalapeno. Cook, stirring until the onion is translucent. Add the chili powder, oregano, and cumin; cook for another minute or so.
Stir in the broth, tomatoes, chilies, corn, and salt. Bring to a boil, then reduce and cook on low for 20 minutes. Add the chicken and lime juice, cook for another 10 minutes. Stir in the cilantro.
Serve with sliced avocado, organic corn chips, additional cilantro, cheese (optional)
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