Spicy Chicken Soup

Here’s to secretly healthy treats. Cheers!

I normally call this Chicken Tortilla Soup, but truth is there are no tortillas anywhere near this recipe.  It is healthy, but don’t worry after tasting it you will feel the required amount of guilt to overcompensate the healthy portion.

Ingredients

1 onion chopped
1 Tbsp. minced garlic or 3 garlic cloves finely chopped
3 Tbsp. smoked paprika
2 tsp ground cumin
2  tsp red chili powder (if you like your food spicy add more to taste)
¼  tsp cayenne
1 ½ quarts low sodium chicken broth
2 cans chopped tomatoes
1 bunch cilantro leaves
2 lbs. chicken; use boneless, skinless chicken; it is also easier to chop if it is still slightly frozen
1 avocado
2 zucchini
2 stalks celery thinly chopped
1 yellow bell pepper
1 green bell pepper
1 red bell pepper
1 orange bell pepper
* I like to use different color bell peppers because they have different flavors and I like the way it looks, but sometimes they can get expensive so feel free to improvise.
Salt and Pepper to taste
2 tablespoons lime juice (optional)
Grated Mexican blend cheese (you can find this at any grocery store)

In a large pot sauté chicken and onion for 10 minutes.  Add all remaining ingredients except the avocado and cilantro.  Bring to a boil, then reduce heat and simmer for 30-45 minutes depending on how hungry you are.  Serve in bowls and add cilantro, sprinkle cheese and avocado.

If you must have the tortilla you have two options, first you can just use tortilla chips or you can buy tortillas and slice them, spray them with Pam and place them on a cookie sheet and heat them in the oven for about 10 minutes on 350 until they get crunchy.

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