In my old life I made a Spicy Chicken Soup that was killer. In my new life, I made a better one! This soup can be vegan by excluding the chicken and it’s naturally gluten-free.
- 4 small organic free range chicken thighs
- 2 T olive oil
- 1 1/2 large yellow onion, diced
- 3 cloves garlic, minced
- Diced tomatoes, 29 oz; I like to get 2 small cans (14.5 oz)- adobo and fire roasted tomatoes
- Black beans, 15 oz can or 1 cup dried beans prepared
- Organic frozen corn, 1 lb
- 2 jalapeno, diced
- Mild enchilada sauce, 16 oz
- 1 tsp chipotle chili powder
- 3 cups water (or the broth from the chicken)
- 1/2 cup loosely packed chopped cilantro
- Optional: cultured organic sour cream
- Optional: Diced green chilies
- Optional: 1 cup cooked quinoa
- In a large soup pot heat olive oil over medium low heat. Add onion. When the onions have sweated for a bit add the garlic.
- Once the onions have turned translucent add tomatoes, black beans (if you boiled your own, add at the end), corn, jalapenos, tomatoes, enchilada sauce, chipotle chili powder and water. Simmer for 25-30 minutes.
- To cook the chicken, place thighs in a pan half-full of water. Add some garlic powder and pepper and cook on medium heat for about 20 minutes, flipping halfway.
- Once chicken is done, shred it and add to the completely cooked soup before serving. If you made quinoa and/or beans, add it right before serving as well.
- Top with some cilantro and sour cream (if you want to do that) and serve. You could also top with some organic corn chips and vegan cheese.
I love winter soups and I am so glad that I could share this with my foodie friends!
One cup of dried black beans gives you almost 60% of your daily fiber recommendation and 30% of your protein. Protein is great because contrary to popular understanding, it doesn’t matter where you get your protein from (beans or beef), just as long as you get some.