CHICKEN TACO SOUP brings a warming pick up mid-winter and works well with a cold, hungry crowd. Feed your family after a skate or day on the sled and feel the beautiful benefits of these healing warming herbs…
5 cups Chicken or Vegetable Broth
1 cup fresh spring water
4 cups (or 2 cans) of SAN Marzano TOMATOES
2 tablespoons Olive Oil
1 small sweet onion – diced fine
1 small can – black beans drained and rinsed
1 cup each red and green peppers – diced fine
4 fresh green onions – chopped
3 cloves FRESH chopped garlic – diced fine
2 avocados – FRESH – cubed or sliced
½ cup fresh or frozen peaches n’cream corn
2 cups CUBED or Shredded BBQ cooked CHICKEN
1 tsp chili powder
½ tsp oregano
1 tsp chipotle powder
½ tsp cumin
¼ tsp cinnamon
½ cup FRESH chopped Cilantro
Fresh ground pepper and sea salt
OPTIONAL: Serve with crushed chilli-lime tortilla chips and a squeeze of fresh lime juice on top. 😉
In a large soup pot, add water and broth with onion, peppers, garlic with the olive oil and stir on medium heat and cook to tender.
Add the spices – keeping the FRESH CILANTRO aside for now.
Add in SAN MARZANO tomatoes and black beans and fold into veggies. Add cubed or shredded BBQ chicken to pot and stir in gently.
Bring soup to a boil. Reduce to a simmer and cook for 20-30 minutes, until soup is hot. Add more seasonings and sea salt and pepper to taste, if desired.
Divide into bowls and garnish with avocado, chopped cilantro, and a few pieces of fresh chopped green onion.