Servings: 6

IMMUNITY BOOSTING GREEN CHICKEN + VEGGIE SOUP RECIPE IMMUNITY BOOSTING GREEN CHICKEN + VEGGIE SOUP RECIPE
1 tbsp. extra virgin olive oil 1 tbsp. extra virgin olive oil
1 small onion, chopped 1 small onion, chopped
1 green bell pepper, chopped 1 green bell pepper, chopped
2 carrots, chopped 2 carrots, chopped
2 stalks of celery, chopped 2 stalks of celery, chopped
3 cloves chopped garlic 3 cloves chopped garlic
1 tsp. ground cumin 1 tsp. ground cumin
2 tsp. dried oregano 2 tsp. dried oregano
12 ounces shredded chicken (I like using a rotisserie) 12 ounces shredded chicken (I like using a rotisserie)
2 small zucchini, chopped 2 small zucchini, chopped
½ cup frozen corn ½ cup frozen corn
6 cups low sodium chicken broth or homemade stock 6 cups low sodium chicken broth or homemade stock
1 bunch cilantro, stemmed 1 bunch cilantro, stemmed
1 Serrano pepper 1 Serrano pepper
Salt and pepper to taste Salt and pepper to taste
 

DIRECTIONS: subheading: DIRECTIONS:
Heat olive oil in a large pot and add in onions, pepper, carrots, and celery. Season with salt and pepper and cook for 8 to 10 minutes or until the veggies begin to look tender.
While veggies are cooking, blend cilantro, Serrano pepper, 1 clove garlic and 2 cups of broth in the blender. Set aside.
Once veggies are tender, season with cumin, oregano, and a little more salt and pepper, stir well and cook for another 2 minutes.
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. Enjoy!

Nutrients per 1/6th of recipe (about 1.5cups): Calories: 189; Total Fat: 3g; Saturated Fat: 0.9g; Cholesterol: 66mg; Carbohydrate: 11.8g; Dietary Fiber: 1.7g; Sugars: 5.2g; Protein: 27.7g  Nutrients per 1/6th of recipe (about 1.5cups): Calories: 189; Total Fat: 3g; Saturated Fat: 0.9g; Cholesterol: 66mg; Carbohydrate: 11.8g; Dietary Fiber: 1.7g; Sugars: 5.2g; Protein: 27.7g
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