Mexican Chicken and Vegetable Soup

Wrap your hands around this warm bowl of brothy yet hearty chicken and vegetable soup. The seasoning is reminiscent of Mexican cuisine.

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Recipe

Mexican Chicken and Veggie Soup

• 16 oz boneless, skinless chicken thighs, cubed

• 1 large onion, diced

• 3 stalks celery, diced

• 3 cloves garlic, diced fine

• 1/2 C petite diced tomatoes, preferably organic

• 8 C chicken bone broth, preferably organic

• 1 C frozen corn, organic

• 1/2 C chopped spinach

• 1 C frozen riced cauliflower

• 1 T chili powder (add more or less to your taste preference)

• 1/4 t dried oregano

• 1/2 t paprika

• 1 1/2 t cumin

• 1 t ground coriander

Directions

1. Add 2 T olive oil to the bottom of your stockpot and turn heat to medium.

2. Add the cubed chicken thighs, onion, celery, garlic, and dried spices. Stir the chicken while cooking to mix the veggies and spices. Cook the chicken for 3-5 minutes then add in the diced tomatoes and continue to cook for another few minutes

3. Add the remaining ingredients and simmer for 30 minutes.

4. Taste and adjust seasonings to your taste.

5. Serve with crusty sourdough bread and cultured butter.