Easy soup anyone can cook! Try the traditional chicken version or make it vegetarian.
Meat Version Ingredients:
2 small chopped onions
4-6 cloves garlic minced or pressed
2-3 c. chopped green bell peppers
2 T. EVOO (extra-virgin olive oil)
6 c. chicken broth
2 c. fresh or canned tomatoes
4 t. or more chili powder
1 ½ t. ground cumin
1 ½ t. paprika
1 t. oregano
1 t. pink salt
1 t. black pepper
1 lb. boneless skinless chicken breast
2 c. cooked black beans
1/3 c. fresh chopped cilantro
2 T. fresh lime or lemon juice
1 c. long or short grain brown rice
Use organic ingredients especially when choosing the chicken, chicken broth, olive oil, beans, rice and tomatoes.
Heat a large cast iron dutch oven or stainless steel soup pot on low-medium heat. Add oil and heat thoroughly. Add peppers and onions and sauté for 3-5 minutes. Add garlic and sauté for one minute longer. Pour in chicken broth and tomatoes. Stir in chili powder, cumin, paprika, oregano.
Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through about 10-15 minutes (chicken should register 165 degrees in center on an instant read thermometer). Transfer chicken to a plate and let rest 5 minutes or so, then cut into small strips. Return chicken to pot, stir in beans, cilantro and lime or lemon juice. Cook another 10-15 minutes. Season with pink salt and pepper to taste.
Add rice to each serving bowl or soup pot if you plan to eat all your soup right away.
Serve warm with a sprinkle of organic cheese or fresh onion slices. Organic tortilla chips softened in your soup will add a nice texture and flavor.
Organic vegetable broth
Extra cooked black beans and other beans if desired
Yield: About 8 servings