Southwest Chicken Soup
1 TBSP grapeseed oil
1 small onion, minced
1 red, orange or yellow bell pepper, diced small
1 TBSP chili powder
1 tsp ground coriander
1 tsp cumin
1 jalapeno, seeded and minced
8 cups chicken broth (gluten-free)
2 tomatoes diced or 1 can diced tomatoes with juice
1 can black beans
1 cup frozen corn
3 cups cooked shredded chicken
salt and pepper
Optional garnishes: avocado, tortilla chips, cilantro, sour cream, cheddar cheese, black olives
In a dutch oven or stockpot, heat oil over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Add chili powder, coriander, cumin and jalapeno, stirring constantly for 1 minute. Add chicken broth and tomatoes. Bring to a low simmer. Add chicken, beans, corn and salt and pepper. Cover and cook another 5-10 minutes. Serve.