Green Chicken + Veggie Soup

Green Chicken + Veggie Soup

from cleananddelicious.com
40 min
1 servings

As soon as the New Year came this year, I was knocked down with a big fat cold that has since turned into a sinus infection.  It's been a blast but I am more than

Ingredients

  • 1 tbsp. extra virgin olive oil
  • 1 small onion (chopped)
  • 1 green bell pepper (chopped)
  • 2 carrots (chopped)
  • 2 stalks of celery (chopped)
  • 3 cloves chopped garlic
  • 1 tsp. ground cumin
  • 2 tsp. dried oregano
  • 12 ounces shredded chicken (I like using a rotisserie)
  • 2 small zucchini (chopped)
  • 1 cup frozen corn
  • 6 cups low sodium chicken broth or homemade stock
  • 1 bunch cilantro (stemmed)
  • 1 Serrano pepper
  • A few handfuls of baby spinach (chopped)
  • Salt and pepper to taste

Directions

  1. 1

    Heat olive oil in a large pot and add in onions, pepper, carrots, and celery. Season with salt and pepper and cook for 8-10 minutes or until the veggies begin to look tender.

  2. 2

    While veggies are cooking, blend cilantro, Serrano pepper, 1 clove garlic and 2 cups of broth in the blender. Set aside.

  3. 3

    Once veggies are tender, season with cumin, oregano, and a little more salt and pepper, stir well and cook for another 2 minutes.

  4. 4

    Add shredded chicken, zucchini, corn, remaining chicken broth and the cilantro broth you blended in the blender. Bring to a boil, reduce down and simmer for 10 more minutes or until your veggies are tender.

  5. 5

    Finish with a few handfuls of baby spinach and enjoy!