With fall right around the corner for us
I am already thinking about warm soups,
cozy hoodies, caramel apple crisp (recipe soon coming 😉 )
bonfires , and the leaves turning beautiful colors.
Ok, I’m getting ahead of myself. You can’t tell it’s my favorite season can you??!!
Well, anyways this is one of many recipes I will be bringing out to enjoy during those cooler months.
To me soup is good anytime of the year!! Especially this soup!!! I just plain love, love Mexican food of any sort 🙂
If when making this tasty recipe you don’t have any problems with dairy,
then feel free to  top it off with some shredded cheese and sour cream if so desired.
If grains are not a problem for you, another wonderful thing to pair up with
this delicious soup is a nice homemade cornbread hot right out of the oven.
I  limit my grains ,but when I do have a little on those special occasions 😉 this cornbread here rocks!!
It is organic (non GMO) and sprouted which is much easier on the digestive system.
I will occasionally make this and spread some ghee (clarified butter) all over it 🙂 It is super yummy!!  🙂
Ingredients:
- 2 pounds  boneless, skinless chicken thighs or breasts
- Â 1 large onion diced
- 1 medium bell pepper diced
- 2-3 minced garlic cloves or 1 teaspoon garlic granules
- 1 -28 ounce can organic diced tomatoes (don’t drain)
- 1- 24 ounce spaghetti sauce,like this one here
- 1-16 ounce jar mild-medium salsa verde ,like this one here
- 6 cups  organic chicken stock
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon dried cilantro
- 1+1/2 teaspoon dried oregano
- 1/2 tsp. smoked paprika
- salt and pepper to taste
Optional: To make the flavors pop even more you can add a pinch of raw sugar or a few drops of stevia to the soup.
****If you want the soup a thicker consistency you can  add in a tablespoon arrowroot powder,but first mix it into a 1/2 cup of cold water before adding in.
Instructions:
Cook the chicken, let cool , shred with a fork and set aside.
Lightly sautée the onion,bell pepper,and garlic in coconut oil,ghee or butter if no dairy sensitivities.
Combine the chicken and vegetables together  into a large soup kettle .
Next, add in the rest of the ingredients.
Stir well and cook over medium high heat till heated thru.
When serving you can garnish with a few avocado wedges and a dollop of sour cream
or grated cheese if you can tolerate dairy . Enjoy 🙂
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