We have had a crazy, early, cold snap here in Atlanta. Being the cold whimp I know I am, I am here to say it’s just not me being afraid of the cold. When it gets down into the 30’s before Halloween here that is NOT normal Fall weather!
The only good thing about this early cold blast is that it gives me another excuse to make a big pot of soup. I wanted something warm, healthy and a bit spicy because we have been fighting the bug here. This is a great, easy recipe that can be made on the stovetop or in a crockpot (you know how much I love that!) and you can make it with or without chicken or make it with beef if you prefer.
Doesn’t that look like the perfect fix for a cold day?
4 skinless, boneless organic chicken breasts (optional or other protein)
2-3 T olive oil
2 cups chopped onions
1 cup chopped celery
2 cups chopped carrots
1 can drained, low sodium black beans
4 large cloves garlic, chopped
2 1/2 quarts low sodium chicken stock
1 15 oz can diced tomatoes
1 15 oz can fire roasted diced tomatoes
2 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
2-3 cups chopped kale
1 T whipping cream (optional)
Cook the chicken breasts in a pot of salted water until cooked through. Cool and shred. If using beef, cook and chop into bite size pieces, if using ground beef, cook and allow to cool.
Heat olive oil in a large pot or Dutch oven. Add the garlic, onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the chicken stock, tomatoes, jalapenos, cumin, coriander, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken or other protein, if using and season to taste. Add the 1 T whipping cream if you want your soup to be a little creamier.
Serve with chopped avocado, chopped green onions or toppings of choice.
Now, go start chopping and have a wonderful meal ready in no time!
Enjoy Your Day!