Mexican Chicken Soup
This is one of our favourite dishes for Mexican night. With the chicken cooked ahead of time, it is quick to prepare on a weekday. Pure corn tortillas are often found in your freezer section, or you can make your own! Most tortillas labeled corn actually contain wheat and gluten. Serve this soup with a side salad for a complete meal.
- 1 Onion chopped
- 1 tbsp Coconut oil
- 3 Garlic cloves minced
- 1/2 cup Red pepper
- 1/2 cup Yellow pepper
- 1 Jalapeno
- 1 1/2 tsp Cumin
- 1 tsp Chili powder
- 1/2 tsp Garlic powder
- 1/2 tsp Sea salt
- 2 Cooked chicken breasts cubed or shredded (about 2 cups)
- 4 cups Vegetable or chicken stock
- 28 oz can Diced tomatoes
- 2 - 400mL cans Black beans drained and rinsed
- 3 tbsp Tomato paste
Place chopped onion with a little water in a soup pot over medium heat. Add coconut oil or ghee.
Sauté onion until translucent, about 5 minutes.
Add chopped red pepper, minced garlic, spices and salt and sauté a couple of minutes longer.
Add chicken, stock, diced tomatoes, black beans and tomato paste. Stir, cover and simmer on low heat for 30 minutes.
Optional Toppings: Cilantro, green or red onion, avocado and toasted corn tortillas (make sure your tortillas don't contain wheat, or make your own!)
Special Note: Once garlic is minced, leave it to sit for 5-10 minutes before adding it to the pot so the enzymes can create more of the beneficial allicin from this ingredient.