Saturday, March 23, 2013

Mexican Chicken Soup

1 tsp coconut oil (or butter)
1 onion, chopped
4 celery sticks, chopped
3 large carrots, chopped
4 garlic cloves
1 jalepeno, chopped without the seeds
2 1/2 cups water
1 (28 oz) can tomatoes
1 tsp cumin
salt & pepper to taste
1/4 cup chopped cilantro
1 lb chicken breasts, cubed

Melt the coconut oil in a large pan over medium heat.  Saute the onions, celery and carrots about 10 minutes.  Add the garlic and cubed chicken and saute another 5 minutes, or until the chicken is cooked through.  Add the water, diced tomatoes with juice, jalapenos, cumin, salt and pepper and chopped cilantro and bring to a boil.  Once boiling, reduce the temp and allow it to simmer for 20-25 minutes more.

*She used a hand held blender to mix everything together.  I wanted to keep it more like a chunky soup instead of a puree.  So I did not do that.

Click here to see all my gluten free dairy free recipes so far.

Recipe Source: Detoxinista


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