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4.95 from 52 votes

Green Chicken + Veggie Soup

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: DIET, DINNER, soup + stew + chili
Cuisine: American, gluten free, low carb + keto
Author: Dani Spies

Ingredients

  • 1 tbsp. extra virgin olive oil
  • 1 small onion chopped
  • 1 green bell pepper chopped
  • 2 carrots chopped
  • 2 stalks of celery chopped
  • 3 cloves chopped garlic
  • 1 tsp. ground cumin
  • 2 tsp. dried oregano
  • 12 ounces shredded chicken I like using a rotisserie
  • 2 small zucchini chopped
  • 1 cup frozen corn
  • 6 cups low sodium chicken broth or homemade stock
  • 1 bunch cilantro stemmed
  • 1 Serrano pepper
  • A few handfuls of baby spinach chopped
  • Salt and pepper to taste

Instructions

  • Heat olive oil in a large pot and add in onions, pepper, carrots, and celery. Season with salt and pepper and cook for 8-10 minutes or until the veggies begin to look tender.
  • While veggies are cooking, blend cilantro, Serrano pepper, 1 clove garlic and 2 cups of broth in the blender. Set aside.
  • Once veggies are tender, season with cumin, oregano, and a little more salt and pepper, stir well and cook for another 2 minutes.
  • Add shredded chicken, zucchini, corn, remaining chicken broth and the cilantro broth you blended in the blender. Bring to a boil, reduce down and simmer for 10 more minutes or until your veggies are tender.
  • Finish with a few handfuls of baby spinach and enjoy!

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