If you have followed me for some time you know I LOVE tacos… really I love Mexican flavors - onions, peppers, jalapenos, tomatoes, avocados… Mmmm.
With the chilly temperatures and gray days I’ve been making more soups because they are easy, warm, and last many meals.
Yesterday I put together this delicious soup recipe for Garrett and I to enjoy.
Now I am sharing this recipe with y’all so you can make it too!
Mexican Chicken and Vegetable Soup
Yield 8 servings
2 Organic Chicken Breast, diced or 1 Rotisserie Chicken, shredded
1/2 yellow onion, diced small
3 each celery, diced small
3 each carrots, diced small
2 cloves of garlic
1 jalapeno, seeded and diced
2 cans petite diced tomatoes
4 cups chicken stock or bone broth
1 Tbsp taco seasoning or chili powder
1/4 head cauliflower, cut small (optional)
1 handful kale, shredded (optional)
Place a heavy bottom pot on the stove on medium high heat.
Add 2 tbsp of extra virgin olive oil to the pot.
Then add the onion, celery, carrot, and garlic to the pot with a sprinkle of salt to the pot
Saute the veggies until they are fragrant and soften.
Then add the jalapeno, chicken broth, tomatoes, and seasoning to the pot.
Bring to a boil and then reduce to a simmer. If you are adding more vegetables now is a great time to add them.
Add the chicken and continue cooking until cooked through. If you are using the rotisserie chicken simply add the shredded chicken to the pot and warm through
Taste and adjust seasoning, if needed.