Clean Mexican chicken soup

Its fall and I love to have soup ready in the fridge for lunch and dinner since the weather is getting colder outside.  But many times we turn to the more traditional soups- so I wanted to spice it up a little bit and make some Mexican soup instead of the usual chicken noodle!!  

 So here it is.....

Ingredients 

1 Tbs vegetable oil

3-4 Large organic chicken breasts 

1 small onion chopped 

2Tbs of homemade taco seasoning 

1 Tbs paprika 

1/2 tsp salt 

1/2 tsp cumin 

1/2 tsp chili powder 

1/4 tsp cayenne pepper 

4Tbs fresh chopped cilantro 

1-2 chopped(finely) jalepeno pepper

1 can pinto beans, rinse and drained

1 lime juiced 

32 oz of organic chicken broth  

Toppings 

Homemade Papa's pico de gallo 

1 avocado chopped 

Fresh cilantro 

Lime wedge 

Tortilla chips if desired 

Homemade Taco seasoning 

2 1/2 tsp chili powder 

3/4 tsp cumin 

1/4 tsp Himalayan pink salt 

1/4 tsp paprika 

1/4 tsp pepper 

1/8 tsp garlic powder 

1/8 tsp onion powder 

1/8 tsp red pepper flakes or cayenne pepper 

1/8 tsp dried oregano 

1/8 dried cilantro 

Directions 

1. Heat oil in large soup pot over medium heat.  Add in chicken and onion am sprinkle in taco seasoning 

 

Cook until chicken is cooked through and onions are tender (about 10 minutes) 

Add in cumin, chili powder, and cayenne pepper.  Let cook for about another minute. 

Add in cilantro, pepper to taste, pinto peans, lime juice and then 3 1/2 cups of chicken broth. 

Let simmer for about 20 minutes, stirring occasionally. 

While the soup simmers prepare pico de gallo. 

Serve soup with avocado and pico de gallo on top.  Garnish with cilantro and lime wedge. 

ENJOY... 

AND STAY WARM!!