Spicy Lime Veggie Chicken Soup

I hope all the lovely mothers out there had a fantastic Mother’s Day weekend! My fiancé unfortunately ended up getting really sick and so I decided to make him one of my special anti-gripa soups. Since he absolutely loves chicken veggie soup I thought I’d make my One Spicy Pepper version. And of course it has to be a little picante!! 🙂

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It seriously came out SOOOOO good, and didn’t take too long to make.  Aside from the broth obviously being hydrating, it also contains anti-inflammatory properties as well as a nice dose of vitamin C (+ many other cold-fighting benefits).  I had to remind myself though, that I made it for him otherwise I would have ate it all! LOL

 

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SPICY LIME VEGGIE CHICKEN SOUP

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Serves 4-6 people

Gluten-Free / Dairy-Free / Paleo-Friendly

Prep time: 15 min / Cook time: 45 min

Author: Cynthia of OneSpicyPepper.com 

 

INGREDIENTS:

  • 3 tbsp olive oil
  • ½ large pot water (approximately 8-10 cups of water)
  • 1 large white onion – chopped
  • 6 garlic cloves – chopped
  • 1 organic tomato – chopped
  • 6 large organic carrots – thinly sliced at an angle
  • 3 large red jalapenos – thinly sliced
  • 4 large organic chicken breasts
  • 3 cups organic butternut squash – chopped
  • 4 cups organic baby russet potatoes – chopped, or sliced into small pieces
  • 3 limes
  • Salt

 

INSTRUCTIONS:

  1. In a large pot, bring the chicken breasts to a boil over high heat for approx. 10-15 min or until the breasts are fully cooked (you will have to check them). Try not to over-cook them.
  2. In a sauce pan over med heat, add the olive oil and warm for about a minute.
  3. Add the onion, tomato, jalapenos and garlic to the sauce pan and saute for approx. 5-7 min.
  4. Once the chicken is fully cooked, remove from the pot and start shredding each breast by hand. Set aside keeping warm, and leave the fresh chicken broth in the pot.
  5. Once the onion, tomato, jalapenos and garlic are done sautéing, transfer to a food processor and puree on high until smooth. You can add a little of the chicken broth to make the pureeing a little thinner consistency.
  6. Pour the puree back into the pot with the chicken broth and add the lime juice with the potatoes and butternut squash.
  7. Bring to another boil and cook for approx. 5-10 minutes or until the potatoes have slightly softened. You don’t want them mushy so keep an eye on it.
  8. Once the potatoes are cooked just right (not too hard; not too soft) add the shredded chicken and season to taste with salt.
  9. Bring the soup to a simmer and serve hot, garnished with freshly chopped cilantro and a lime wedge.

Optional: you can also garnish with some freshly sliced jalapenos too J #yum  

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Enjoy!

XOXO

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