Immunity Boosting Green Chicken + Veggie Soup
Ingredients
-
1
tbsp
extra virgin olive oil
-
1
small
onion, chopped
-
1
medium
green bell pepper, chopped
-
2
medium
carrots, chopped
-
2
stalks
celery, chopped
-
3
cloves
garlic, chopped
-
1
tsp
ground cumin
-
2
tsp
dried oregano
-
12
oz
shredded chicken
-
2
small
zucchini, chopped
-
1
cup
frozen corn
-
6
cups
low sodium chicken broth
-
1
bunch
cilantro, stemmed
-
1
small
Serrano pepper
-
a few handfuls
baby spinach, chopped
-
to taste
salt and pepper
Instructions
- 1. Heat olive oil in a large pot and add onions, green bell pepper, carrots, and celery. Season with salt and pepper and cook until tender.
- 2. While the veggies are cooking, blend cilantro, Serrano pepper, 1 clove of garlic, and 2 cups of broth in a blender and set aside.
- 3. Once the veggies are tender, add cumin, oregano, and more salt and pepper. Stir well and cook for an additional 2 minutes.
- 4. Add shredded chicken, zucchini, corn, remaining chicken broth, and the blended cilantro mixture. Bring to a boil, then reduce heat and simmer until veggies are tender.
- 5. Finish by stirring in the baby spinach and enjoy.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
500mg
Cholesterol
60mg
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