As is my habit, I always take a few recipes that inspire me and create my own. Below is one such creation. I really had fun with this one and I hope you enjoy it. Between the food festive holidays it is always good to eat well and healthy!
Hearty Mexican Soup
2 chicken breasts
1 medium onion chopped
3 medium carrots peeled and chopped
3 garlic cloves minced or chopped
2 cups of fresh cilantro chopped
1 small to medium sweet potato peeled and chopped
1 medium red potato peeled and chopped
1 can of white beans drained and rinsed (I like navy beans)
1 cup of corn (I use frozen organic)
1 can of diced tomatoes 14.5 oz
4 cups of chicken broth 32 oz
1 bay leaf
2-3 tsp of cumin
1 Tbsp of chili powder
2-3 tsp of paprika
1 tsp of turmeric
Cayenne – optional
S and P
1 avocado sliced
Sautée the onion and garlic and 1 cup of the cilantro in EVOO for a few minutes on low heat in a large pot. Add the tomatoes, broth, chicken and spices. Bring to a boil. Simmer over medium heat until chicken is cooked, approximately 20-25 minutes. Remove the chicken when it is thoroughly cooked. Shred or cut up the chicken. In the meantime, add the carrots and sweet and red potato and continue cooking in the broth until done. Add the shredded chicken. Add the corn and beans. Cook for a few more minutes. Remove the bay leaf.
Serves 4. Divide the soup in to 4 large bowls. Garnish with the remainder of the chopped cilantro. Add avocado slices, cheese, a dollop of yogurt, or any combination. Enjoy with tortilla chips on the side!
*even easier….use leftover chicken to make the soup. About 2 cups of chicken.
*all the spices can be adjusted.
*can add more broth or water at any point.
*use organic whenever possible!
This chunky and hearty soup is packed with protein and vitamins. The spices are very warming. A perfect cold-winter-December meal!
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