“Soup there it is, soup there it is!” Soup season is upon us! Although I lobby that soup be a year round staple, the cold weather certainly kicks up our craving and the demand. I could preach poetic about soup all day, but I’ll spare you this soggy love story and simply mention the facts that make soup so suburb. 1. It’s usually quick meal prep. 2. It’s a super way to use all your left over items from the week. 3. You can really let your creative spirit fly and make recipes your own with easy tweaks! Whether you’re sick or looking to please the masses fast. This recipe is jam packed with flavor and is super satisfying.
IMPORTANT: I was hungry before dinner so I whipped up some avocado, fresh jalapeno, cilantro and lime and salt guacamole to snack on while I cooked. I went ahead and tossed it on the soup as well since guacamole is pretty much one of the most delicious things you can put your pie hole. NOTE: Buy ALL the chili powders. It’s worth having these in your pantry for everything. I head to the local farmers market and stock up in bulk for nearly pennies and they can really bring a dish next level. Ancho chili powder on eggs??? Well I don’t mind if I do!
- 1 Medium Onion, Diced
- 1 Jalapeno, Seeded and Diced
- 2 Garlic Cloves, Minced (can even buy jarred and already minced – although fresh is usually better)
- 1 T Chili Powder
- 1 T Cumin
- 1/2 T Ancho Chili Powder
- 1/2 T Chipotle Chili Powder
- Salt and Pepper to taste
- 3-4 C Organic Chicken Stock (depends if you like it more soupy or chili like)
- 3 Limes, Juiced
- 1 Can Diced Fire Roasted Tomatoes
- 1 Can Diced Tomatoes with Green Chile
- 1 Can Black Beans
- 1 C Corn (I forgot to put in the dish above dang it)
- 1/2 Can Chipotle in Adobo Sauce, Chopped (less if you don’t like spicy – also a staple in my pantry)
- 2 Organic Chicken Breast (I’m weird about chicken – I think it’s worth the splurge for organic)
- TOPPINGS: tortilla chips or strips, guacamole or sliced avocado, sour cream, shredded cheese, cilantro etc…
Saute onion, jalapeno and garlic in olive oil until soft, stir in cumin and all chili powders. Add all other ingredients and let cook on medium high for 40 minutes. Remove chicken and shred using two forks to separate meat. Add back to the pot and you’re ready to eat. Top with your favorite goodies and that’s a wrap! Also delicious day two. If you find it’s a little thick when you reheat add some chicken broth to thin.