a healthy and hearty dish for a cold autumn night....delish!
recipe adapted from here and here
1 cup chicken broth or more
1 tablespoon olive oil
1/2 medium yellow onion - chopped
2 cloves garlic, minced
1 small orange bell pepper - diced
10 baby carrots - diced
1 stalk celery - diced
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 tsp dried oregano
1/4 teaspoon dried red pepper flakes
1/8 teaspoon cayenne pepper
1 bay leaf
sea salt to taste
sprinkle of black pepper
1 cup whole peeled tomatoes
3/4 cup cooked and diced or shredded chicken
2 tbsp frozen corn
2 tbsp canned black beans
handful of crispy tortilla strips
Optional toppings: finely chopped onions, shredded cheese, sour cream, avocado and corn chips
- In a soup pot, warm the oil over medium heat. Add the onions and cook for 10 minutes, stirring occasionally, until the onions are soft, tender and slightly browned.
- Add the garlic and cook for about a minute. Add the bell peppers, celery, carrot and the dried spices.
- Cook the the peppers for a minute or two, and then add the tomatoes. Crush the tomatoes quickly; squeezing them with your hands while they are still cool or using the back of a spoon or with a few pulses of an immersion blender.
- Add the
chicken, corn, black beans and broth and bring to a boil and then reduce heat to a simmer for 20
Add sea salt to taste.
Serve with the toppings of your choice.