Mexican Chicken and Vegetable Soup
This is a Spicy and Tangy Mexican Style soup full of nutritious goodness. Simply Boil the Chicken Breast in vegetable stock with seasonings. Once cooked and tender, allow to cool and shred chicken with a fork. Set aside.Meanwhile, Saute the sweet potato, red onion, celery and jalapeno in olive oil until beginning to soften. Add sauteed vegetables to vegetable stock and cook on medium heat. Add tomatoes, turnip, and kale. Allow to cook 30 minutes. Return chicken to pot. Garnish with cilantro, fresh lime and avocado.
8 Cups
1 Chicken Breast
1.5 Quarts Vegetable Stock
4 Cups Kale Chopped
1 Medium Sweet Potato Chopped
1/2 Cup Red Onion Diced
1/2 a Medium Jalapeno, Sliced
2 Stalks Chopped Celery
1/2 Cup Halved Grape Tomatoes
1 Small Turnip Sliced
Handful of Cilantro, for garnish
Fresh Lime or Lemon Wedge
Avocado, for Garnish
3 Tbsp Cumin
2 Tbsp Chili Powder
2 Tbsp Paprika
2 Tbsp Olive Oil
1 Tbsp Fresh Garlic, Minced
