I love soup, and so does my family, which means that I make soup probably once a week, if not more. Also, my favorite spice is cumin, and since this soup contains that fantastic spice, this dish is a favorite of mine. Simple, healthy, and of course tasty.
INGREDIENTS:
- 4 to 6 cups of cooked and shredded chicken (I cook mine like this)
- 5 carrots, diced
- 1 small onion, diced
-1 28 oz can of organic, diced tomatoes
- 1 tablespoon cumin
- 1 tablespoon cumin
- 1/2 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- black pepper, to taste
- any toppings of choice (I like avocado, crushed beanitos chips, and cilantro for garnish)
DIRECTIONS:
1. Place cooked and shredded chicken in a large soup pot. Add broth and turn heat to high.
2. Add all remaining ingredients and bring to a boil. Once it reaches boiling point, turn down the heat and simmer, partly covered, for about 30-45 minutes, adding more broth if needed.
3. If you like it spicier, just add more cayenne pepper and cumin. Serve topped with you favorite toppings.
2. Add all remaining ingredients and bring to a boil. Once it reaches boiling point, turn down the heat and simmer, partly covered, for about 30-45 minutes, adding more broth if needed.
3. If you like it spicier, just add more cayenne pepper and cumin. Serve topped with you favorite toppings.
Approximately 5-6 servings
(Adapted recipe from here)
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