MEXICAN CHICKEN SOUP

Ingredients

• 4 split (2 whole) chicken breasts (~20oz)
• 1 T olive oil
• 1/2 red onion, chopped
• 2 jalapenos, seeded and diced
• 3 stalks celery, chopped
• 1 large carrot, chopped
• 1 small red pepper, chopped
• 4 large cloves garlic, minced
• 1 quarts low-sodium chicken stock
• 1 (14.5 oz ) can fire-roasted tomatoes, crushed
• 1 C kidney beans
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp pepper
• 1/2 tsp ground turmeric
• 1/4 tsp cinnamon
• Juice of 1 lime
• 1/2 C chopped fresh cilantro leaves

DIRECTIONS

1. Preheat the oven to 350 degrees.

2. Place the chicken breasts on a pan.  Lightly rub with olive oil.  Bake 25-30 mins, or until 170 degrees.  When the chicken is cool enough to handle shred the meat.  Set aside.

3. Meanwhile, heat olive oil in a large pot.  Add onion, jalapeno, celery, carrot, and red peppers and cook over medium heat for ~10 minutes, or until onions begin to brown.  Add garlic and cook for 30 seconds.

4. Add stock, tomatoes, beans, spices, and cilantro.  Allow soup to come to a boil, then lower heat and simmer for 25 mins.  Add the shredded chicken and adjust seasoning to taste.  

5. Serve soup with your choice of garnishes.  I used avocado, Greek yogurt, and fresh cilantro.