The calendar says April 29th but outside it feels like January 29th. Here in Denver, CO we are having are our last blast of winter with snow and cold. It’s the perfect day for some easy tasty spicy chicken soup.
2 tablespoons of coconut oil
1/2 cup onion, chopped
1/2 cup zucchini, chopped
1/2 cup of yellow, red or orange bell peppers, chopped
1 teaspoon of garlic, pressed
2 - 4-oz. cans of roasted chopped green chilies (hot if you like spicy or mild if don't)
1 - 14 oz can of diced fire roasted organic tomatoes with green chilies
4 cups of organic chicken stock or broth
2 cups of cooked chicken, shredded (rotisserie chicken for quick and easy prep)
2 teaspoons of chili powder
2 teaspoons of cumin
1/8 - 1/2 teaspoon cayenne pepper (this will add a kick so if spicy isn't your thing add less or omit)
Sea salt and fresh ground pepper to taste
Heat the coconut oil in a large stockpot. Add the veggies and garlic and cook till tender. 4 - 6 minutes. Add remaining ingredients and heat to just boiling. Season to taste with pepper and salt. Simmer for 30 minutes and serve. Optional: Serve with chopped fresh cilantro and fresh squeezed lime.
You can substitute the veggies with what you have on hand. Broccoli, mushrooms, cauliflower, kale, green beans... Frozen veggies can be used as well.
If you want a thicker soup, serve over mashed white sweet potatoes.
Serves 4 and warms up great for leftovers.
Hello! I'm Jori Zimmerman, a nutritionist and owner of Nutrition Savvy. I work with individuals that are looking to make dietary and lifestyle changes that will lead them to living a healthier and higher quality of life.