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Mexican Chicken Soup

Mexican Chicken Soup

Sundays are food prep days in our house, so this week I decided to make a batch of this Mexican Chicken Soup. Many call this tortilla soup, but I leave out the tortillas on top, of course you could add them if so inclined. 

Now that the cold weather has finally hit us in the northeast, I just can’t do a salad for lunch. Especially in my freezing cold office. It’s a constant battle to stay warm there, so soup at lunch helps. Plus it’s filling and healthy! 

Mexican Chicken Soup, Avocado, cheese, spicy, warm, Paleo, Low Carb, Gluten Free

This recipe fills up about 4 canning jars, which is perfect because I get kinda sick of the same lunch after 4 days. I find this the most convenient and neat way to store the soup and transport it to work. Plus if I decide to freeze it for another time, I just make sure the liquid is not to the top and throw it upright in the freezer for a later time. 

I really like this over the standard chicken noodle soup, one because it’s gluten free, but also because I love the spiciness of it and the versatility of the toppings. Most times I add avocado which adds to the fulfillment of this for a hearty lunch. 

Mexican Chicken Soup, Avocado, cheese, spicy, warm, Paleo, Low Carb, Gluten Free

 

Mexican Chicken Soup
A spicy and filling chicken soup to warm you up on a cold day.
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Ingredients
  1. 1 Tbsp. ghee or butter
  2. 1 Tbsp. olive oil
  3. 1 lb. diced raw chicken
  4. 1 onion, chopped
  5. 1 jalapeno, seeded and chopped
  6. 2 cloves garlic, minced
  7. 3 large carrots, diced
  8. 6 stalks celery, diced
  9. 1 tsp organic cumin
  10. 1 tsp organic chili powder
  11. 1 tsp salt
  12. 1 tsp lemon pepper
  13. 3 tsp hot sauce
  14. 1 14.5oz can diced tomatoes
  15. 6 cups chicken broth
  16. 1/4 cup cilantro, chopped
Instructions
  1. Heat butter and oil in a large dutch oven or pot
  2. Add onion, jalapeƱo, garlic, carrots, celery and chicken to pot
  3. Stir and cook 5-10 minutes, until chicken is no longer pink
  4. Add spices (cumin, chili powder, salt, lemon pepper) and hot sauce, stir to combine
  5. Add canned tomatoes and broth
  6. Cover and simmer one hour or until chicken and vegetables are tender
  7. Add chopped cilantro and serve
Notes
  1. This soup can be served with cheese, tortilla chips, diced avocado, green onions, sour cream... any of your favorite toppings
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