Green Chicken + Veggie Soup
Calories:
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!