CHICKEN TACO SOUP

CHICKEN TACO SOUP

Prep Notes: Boil chicken breast until cooked (adding sea salt and pepper to taste). After chicken cools shred and place in a bowl until ready for it. Veggies can be cut and stored in an air tight container in the fridge ahead of time.

Ingredients:

3 tablespoons olive oil

1 onion chopped

3 garlic cloves, minced

3 basil leaves chopped finely

5 thyme twigs (stripped off the twig)

2 cups shredded cooked free range chicken breast (about 10 ounces)

1/4 cup dry white wine (optional)

1 tablespoon chopped seeded jalapeño pepper (optional)

2 tablespoons ground cumin

1 tablespoon chili powder

1 box no-salt-added free range chicken broth

2 (14.5-ounce) cans diced peeled organic tomatoes (BPA free), undrained OR 1 container organic cherry tomatoes cut in half

1 jar of organic tomato sauce

2 cans of organic black beans

Organic (non GMO) tortilla chips (about 8); Garden of Eatin is a great brand

1 avocado diced

grass fed cow cheese (to sprinkle)

Sea salt to taste

 

 

Instructions:

Sauté’ onion and garlic in olive oil over medium heat (about 3 minutes). Stir in chicken and next 12 ingredients (chicken through tomato sauce); bring to a boil. Reduce heat, and simmer 1 hour. Add black beans after about 45 minutes. Ladle soup into bowls; top with tortilla chips, cheese, and avocado.

Notes:

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