Mexican Chicken Soup

I didn’t snap a picture of this yummyness when I made it. I’ll try to get a shot next time I make it and post it here.

This soup is a real winner! Proof that one can eat good even when on such a ridiculous allergy-free diet as mine! I apologize for my rather unspecific recipe instructions. Here’s an earnest and hopeful attempt at a written recipe:

Half chicken breast, cut into small pieces
2 medium onions, chopped
2 stalks celery, chopped
1 yellow squash (or zucchini) chopped
2 cups frozen corn
2 cups frozen peas
1 red bell pepper, chopped
3 cups cooked navy or pinto beans (already cooked)
1 to 1-1/2 cups finely chopped kale or spinach
2 cups diced tomatos
chicken broth (if you have any good stuff- mine was leftover from previous chicken drippings)
coconut oil
oregano
basil
cumin
cilantro
sage
pepper
salt

Saute onions and celery in coconut oil.
Add water and squash, corn, peas, and red pepper. After that comes to a boil, simmer until it seems pretty well cooked.
Add beans, kale, tomatoes, chicken, chicken broth, and everything else left on the ingredients list. Go heavy on spices (but not the sage or pepper), I like flavor.
Add more water if neccessary.

I’m sure it would taste great substituting the chicken with ground beef or lamb. I might try that next time. I’m not a big fan of cutting up chicken.
My husband added some lime juice to his bowl and it tasted pretty good. I’m sure a dash of lemon would taste excellent as well.

Corn chips and guacamole would be a nice side dish.

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