Southwest Chicken Soup

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What You Will Need:

2 Chicken breast, roasted then chopped

1 Yellow onion, diced

2 Red bell peppers, diced

1 Green bell pepper, diced

1 Poblano pepper, diced

2 Ears of corn, boiled, then cut the kernels off the cobb. (If you don’t have time, use 1 can of organic non GMO corn but read the ingredients to make sure there’s no added sugar. Rinse well.)

1 1/2 C Hominy (Again using hominy from a can is fine just treat it like you would the corn.)

1 can of Black beans, drained well then rinsed

1 28 oz can crushed tomatoes

7 C Chicken stock (Homemade if you have it.)

4 cloves of Garlic, minced

2 Tbsp Chili powder

1 1/2 Tbsp Cumin powder

2 1/2 tsp dried Oregano

1/2 Tbsp Chipotle chili pepper powder

1/2 C Cilantro, chopped

pinch of Salt, and Pepper

* Garnish, Avocado, Greek yogurt, and crushed Tortilla chips

*Directions

Pre Heat your oven to 380. Rub the chicken breast with salt and pepper and bake for 20 Minutes. When the chicken is done cooking, chop it up coarsely then set aside.

In a large pot on medium heat, add the garlic, onion, and peppers. Sweat the peppers so you don’t have to use any oil (continue to stir them gently so their natural juices come out.) It takes about 8 minutes.

Add the chicken stock, crushed tomatoes, and all your dried seasonings. Turn the stove to medium high heat then bring to a boil. Lower the heat and simmer for 8 minutes.

Add the chicken, black beans, corn, and hominy continue to simmer for 20 more minutes.

Add the cilantro when your done cooking

Top your bowl with garnish.

* Makes 10 servings so you have plenty for lunches!

203.3 Cal, 7 G fat, 21.2 G carb, 5 G fiber, 13.9 G pro, 5 G sugar

*I love adding a lot of vegetables to my soup to bulk them up. It’s a great way to eat a large quantity without hurting your waistline.

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