
Mexican Chicken Soup
I have a cold and even with my dulled taste buds, plain chicken soup is just boring. I made a big pot of bone stock with chicken for the dogs and this meal. So I get the health benefits of bone stock and all the added ingredients in this soup!
Before going low carb, I made this soup with regular red or black beans and corn and served it with tortilla chips. I made this last night and am delighted with how it turned out—not missing carbs one bit!
Recipe for chicken bone broth
Mexican Chicken Soup
1 large yellow onion, diced
1 or 2 cloves garlic minced
Avocado or extra virgin olive oil
3 bell peppers, diced
2 T cumin
1/2 tsp chili powder or more to taste
2 T Coriander
1 Chipotle pepper and sauce
Salt & Pepper
5 cups cup chicken bone broth
1 small cans fire roasted or regular diced tomatoes
1 can black soy beans, drained
12 ounces chicken, diced
Toppings
1 Lime, juice and zest
1 Avocado, diced
Handful cilantro, chopped
4 ounces shredded cheddar cheese
Sour cream or crème fraiche
Directions
Sauté onions and garlic in olive or avocado oil for a few minutes on a medium low heat until translucent and add peppers, raising temperature to medium high. Cook 10 minutes or until vegetables are softened Add spices and stir for 3 minutes. Add chicken stock, tomatoes and beans to a boil; reducing heat and simmer for 20 minutes. Add chicken last 5 minutes.
To Serve:
Ladle soup into bowls and top with the cheese, sour cream, avocado, and cilantro, lime zest and juice.