Mexican Chicken Soup

I had no broth and really wanted a soothing soup full of nutritious goodies. I have had a lot of chicken soup since lately. When I feel a  Crohn’s flare coming on soup is my go to. I am feeling better but like to end my day with soup to let my GI track rest a bit.

Feeds four with left overs!

You will need:

*two chicken breasts

*6 cups water

*3/4 cup tomato sauce or 3 tablespoons tomato paste

*3 zuccini

*3 carrots

*3 celery ribs

*1 large onion

*1table spoon minced garlic

*1 can pinto beans ( or frozen)

*3 tablespoon oil of choice

*1 teaspoon: cumin, chili powder, Mexican oregano

*dash to a teaspoon of cayenne pepper, your preference

Method:

I roast two chicken breasts in the oven at 375 degrees for 20-25 minutes. Take out to rest and cool for 10 minutes. Meanwhile, over a low to medium heat sauté onion, spices, and oil. After 5 minutes, add in the water and vegetables. Bring to a boil and lower to low heat for an hour. Before serving add in the beans.

I served with:

*cilantro

*thinly sliced cabbage

*crumbly white mild cheese

*salsa

*hot sauce

*lime wedges

 

 

 

 

 

One thought on “Mexican Chicken Soup

  1. This was AWESOME! You can also add a tsp of Chipotle peppers in Adoba Sauce to add a little smokey flavor and heat…A Tbsp if real heat is what you’re really looking for!

    Like

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