With a house full of boys, coming up with those hearty meals can be somewhat repetitive. And to be honest, my views of what I want my dinner to look like can greatly vary from theirs. Throw a big steak in front of them and they are all smiles. I am more of a veggie girl. So that's one of the things I enjoy about this soup. It has the heartiness that the boys need along with a variety of vegetables that leaves everyone feeling satisfied. The Mexican spices add a nice touch. Top it off with some guacamole and you are in for a treat.
This recipe makes a ton of soup. I would say roughly 8-10 servings depending on how big your portions are. So you can easily half the recipe if you aren't looking for a huge amount. If you are feeding a crowd or simply wanting leftovers, leave the measurements as they are. To make this vegetarian, replace the shredded chicken with some beans, lentils, or add more veggies. Whatever the case, you will love this soup on those chilly fall and winter days.
3 cups shredded chicken, cooked
1 Tbs coconut oil
8 cups chicken broth
2 cups tomato juice
3 carrots, sliced about 1/2 inch thick
1 medium sweet potato, cut into chunks
4 roma tomatoes, seeded and diced
1 green bell pepper, cut into 1 inch strips
1 yellow bell pepper, cut into 1 inch strips
1 yellow onion, diced
1 jalapeno, diced finely, seeds removed for mild flavor
4 garlic cloves, minced
1/2 cup fresh cilantro, chopped
juice from 2 limes
2 Tbs chili powder
1 tsp cumin
1 tsp oregano
1 tsp coriander
1 tsp paprika
1 tsp chipotle powder or cayenne pepper
1 tsp sea salt
1 tsp fresh ground pepper
guacamole for topping
1. In a large pot over medium heat, melt a tablespoon of coconut oil along with the garlic, onion, jalapeno, and spices (except for salt and pepper). Saute for about 5 minutes until everything is fully incorporated.
2. Add your vegetables, broth, and tomato juice and stir well. Add the sea salt and fresh ground pepper and stir once more. Bring to a boil. Cover and lower heat to a medium-low simmer for about 40 minutes. Stir occasionally.
3. After 40 minutes, or until your carrots are tender but NOT mushy, add the cooked shredded chicken. Allow the chicken to cook in the soup for about 5 minutes more.
4. Remove from heat and add the fresh cilantro and lime juice. Serve immediately and top with guacamole if desired.