NEW FAVORITE SOUP RECIPE IN OUR HOUSE!

LOADED WITH NUTRITION, FLAVOUR, AND EASY TO EAT (KID FRIENDLY!), THIS RECIPE IS ALSO GLUTEN FREE & HAS A DAIRY FREE OPTION. YEE HAW!

WHAT YOU NEED:

Soup:

  • Oil: 2 Tbsp
  • Onion: 1/2 Cup, finely chopped
  • Garlic: 3 Cloves, minced
  • Jalapeno Pepper: 1, seeded & chopped (sub-out or reduce for kids)
  • Green Chilies: 2, seeded & chopped (sub-out or reduce for kids)
  • Diced Tomatoes: 8 Roma Tomatoes. Substitute = 1 x 591 mL Can, juice included
  • Cumin: 2 tsp
  • Salt: 2 tsp
  • Chicken Bone Broth: 5 Cups
  • Picante Sauce: 1 Cup, Mild. Substitute = regular salsa.
  • Pastured Chicken Breasts: 2 Whole, cooked & chopped
  • Avocado: 1, pitted, peeled & diced

Garnish:

  • Monterey Jack Cheese: 1/2 Cup
  • Fresh Cilantro: 1/3 Cup, chopped
  • Corn Chips: 2 Cups, because you’ll likely eat some extras!

DIRECTIONS:

  1. Add oil to hot pot and saute Onion, Garlic and Jalapenos.
  2. After a few minutes, add Chilies, Tomatoes and Cumin. Cook for 5 minutes.
  3. Stir in Chicken Bone Broth and Picante Sauce. Simmer for 10 minutes.
  4. Add chopped Chicken and Avocado. Cook on low for 2 minutes.
  5. Serve into 6-8 bowls. Top with Cilantro and Corn Chips.

This recipe was inspired by the Tortilla Soup recipe in The Best of Bridge Cookbooks.

NOTES:

  • I halve the jalapeno and chili amounts when I make this soup. My kids love it as then it’s not spicy, but Brett and I still get to enjoy the delicious flavours. We also sub-out the cheese for a dairy free cheese or nothing at all for our daughter. Enjoy!
  • There are huge BENEFITS to consuming Bone Broth – Check out my Bone Broth Blog Post here! 

Cheers & much love,

Jillian

 

Purchase Chicken Bone Broth Here.

Purchase Pastured Chicken Breasts Here.

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