After a gluttonous Thanksgiving, it is time to ween myself back into clean eating. I don’t usually add corn to any of my recipes, but I had some leftover that I was going to use in corn muffins for Thanksgiving. You can leave them out if you prefer. This is a delicious and spicy soup that you can make in the crockpot or on the stove. I use the juice the jalapeños come in which adds a really nice tangy zip to the soup!

Ingredients

• 2 Organic Chicken Breasts

• 1 Jar of sliced pickled jalapeños (you will use about 2/3 c with juice)

• 1 Carrot sliced thin, or 1 cup of sliced baby carrots

• 1/2 Medium Red Onion chopped

• 1/2 C Bell Pepper chopped

• 1 C Frozen Corn (optional)

• 4 Cups Organic Chicken Broth

• 1 C Organic Heavy Cream

• 1 Tbsp Olive oil

• 2 Tbsp Ground Cumin

• 1 Tbsp Paprika

• 1 Tbsp Oregano

• Fresh cilantro for garnish

Recipe

• Sauté carrot and celery in olive oil for 5 minutes.

• Add broth, heavy cream, seasonings, jalapeño (and juice) and chicken breast. Bring to boil.

• Reduce to simmer for 40 minutes.

• Once chicken is cooked thoroughly and tender, remove and shred with a fork. Return to pot.

• Add corn. Cook an additional 5 minutes.

Serve and garnish with cilantro
Enjoy!

Makes about 8, 1 cup servings.