Mexican Chicken Soup

This Mexican chicken soup is bursting with flavor and will warm you up from the inside out! The cilantro and avocado garnish provide a brightness that remind us that summer is not too far behind.

Saturday September 22, marked the first day of fall. It’s hard to believe that the kiddos are back in school already! No more camping trips, swimming in the pond or running through the sprinkler. But as life gets back to business, not to mention being
CRAZY busy, it’s time to focus on easy meals that we can get on the dinner table fast!

As the days begin to cool, bringing boots and scarves out of the closet, our family is looking for warm, satisfying comfort food. Mexican Chicken Soup warms us up from the inside out and yet the cilantro and avocado garnish provide a brightness that
remind us that summer is not too far behind.

While this soup can be prepared with purchased chicken broth, homemade bone broth gives it a depth of flavor that our whole family enjoys. (I’ll post a bone broth recipe for you guys soon) This recipe is quick and easy to prepare and it is very
colorful.

Serves 6

Ingredients

1 Whole Roasted Chicken, either store bought or roasted ahead of time
Olive oil, ghee or lard for sautéing
1 Yellow Onion, chopped
1 Red Bell Pepper, seeded and chopped
1 Yellow Bell Pepper, seeded and chopped
½ to 1 Jalapeño Pepper, minced (I used ½ but if you want extra heat use the entire pepper!)
2 cloves Garlic, minced
1 Tbsp Cumin Powder
1 15 oz can Ro-Tel Diced Tomatoes with Green Chiles
1 15 oz can Black Beans, rinsed & drained (omit for Paleo and Whole30)
2 quarts Chicken Bone Broth or purchased chicken stock

Garnish

1 Avocado, sliced
1 bunch Cilantro, rough chopped and hardy stems removed

Directions

1. Remove chicken meat from the carcass and shred or chop into bite size
pieces. Set chicken aside.

2. In a large stock pan, heat oil and sauté onions for about 2 minutes. Add red
and yellow bell peppers and jalapeno pepper with a 2-finger pinch of salt and
continue to cook until onions are translucent and peppers cooked. Add garlic
and cumin and cook 1 min more. Add the diced tomatoes, black beans,
chicken and broth. Salt & pepper to taste. Bring to a simmer to heat through
and serve.

3. Garnish with sliced avocado and fresh cilantro