health & wellness, recipes

Homemade Southwest Chicken Soup

Ok, it’s taken me forever to finally sit down and write this, it’s because i don’t measure everything and throw it all together, but I’ve done this twice and it’s been great both times, so here it is.

Y’all know I’m not good at measurements, so everything is kinda approximate so feel free to adjust to your taste.

XRXU1G4dTd+TX+038jIZJwIngredients

  • 2 onions
  • 4 cloves garlic
  • 8-9 mini sweet peppers
  • 1/2 tsp turmeric
  • 1 tsp oregano
  • 1 box organic chicken broth
  • 1 jar/box organic chicken bone broth (I make mine or buy Kettle & Fire)
  • 1 box organic veggie broth
  •  4-5 tsp taco seasoning (made from Wellness Mama’s recipe)
  • 3 lbs chicken thighs
  • 1 can fire roasted diced tomatoes
  • 1 can/bag black beans
  • 1 bag frozen corn
  • 1 c sprouted rice
  • 2-3 sprigs cilantro
  • Himalayan salt
  • Black Pepper
  • coconut oil/ghee

As with most of my recipes, I started with 2 sauteed onions, I add 3-4 cloves of garlic. I also add turmeric and oregano. I usually start most of my meals this way. Onions and garlic are gut healing. Turmeric is anti-inflammatory and oregano is good for the immune system. I also add Himalayan salt and black pepper (the black pepper activates the turmeric).

While the onions start to cook down, I start the broth. I add chicken bone broth, chicken broth, vegetable broth, filtered water, fire roasted tomatoes, black beans, corn, cilantro, sweet peppers, squeeze in the lime, and add taco seasoning. Bring to a boil.

Once the onions have cooked down a bit, I add them to the broth. I leave a few onions in the pan to flavor the chicken while I’m grilling it (via stove top). My family prefers chicken thighs. I buy organic when I can, when I can’t I buy as natural as I can find. I prep the chicken thighs by sprinkling them with all of the above spices including the taco seasoning. I grill my chicken in coconut oil or ghee. Once the chicken is completely done, cut it up and add it to the soup.

Bring all of the above to a boil. Boil for approx 30 min. Add rice, cover and reduce to low/low-medium heat for approx 40 min or until rice is completely cooked. Stir occasionally so rice doesn’t stick to the bottom.

And the next time I make it, I’ll take a picture because I don’t have one to share. If you try my soup, I’d love to know how it turns out for you! If you read this and it doesn’t make sense, just let me know, I might have forgotten something, but I think I put it all in there for y’all.

Where I buy:

A lot of the ingredients above, like the sprouted rice,

I purchase online via Thrive Market. As a member of Thrive, I have saved thousands of dollars on groceries over the past few years. When you purchase a Thrive Market membership they donate a membership to a disadvantaged family, that’s awesome!

 

***Affiliate links in this post, thank you for supporting my family by using these links when you make your purchase.

 

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