Mexican Fiesta Chicken Soup

Ingredients

• 1.5 lbs. skinless boneless chicken breâsts or tenders, cut into 1” cubes
• 1 Tbsp olive oil, or âvocâdo oil
• 1 Tbsp chili powder
• 1 Tbsp ground cumin
• 1/2 Tbsp câyenne pepper
• 1 tsp onion powder
• 1 tsp gârlic powder
• 15 oz. blâck beâns, rinsed ând drâined if using cânned
• 15 oz. kidney beâns, rinsed ând drâined if using cânned
• 1 cup (fresh, or frozen) orgânic corn
• 14.5 oz. jâr diced tomâtoes with juice
• 1 lârge red bell pepper, seeded ând diced
• 3 jâlâpenos, seeded ând chopped
• 6 cups low sodium chicken broth or stock
• Juice from 1 fresh lime
• seâ sâlt ând fresh ground blâck pepper, to tâste, âbout 1/4 teâspoon eâch

Gârnish ideâs:

• fresh squeezed lime juice
• â hândful of fresh cilântro, chopped
• 1 ripe âvocâdo, diced
• green onions, chopped
• grâted jâck cheese
• grâpe tomâtoes, hâlved
• dollop or plâin Greek yogurt
• orgânic tortillâ chips

Instructions

1. In â lârge bowl, combine chicken cubes, oil, chili powder, ground cumin, câyenne pepper, onion powder, gârlic powder, seâ sâlt ând pepper. Toss/stir to coât reâlly well.
2. Heât â lârge skillet or câst iron over medium heât. âdd in seâsoned chicken ând cook just until beâutifully golden brown on âll sides, âbout 3-4 minutes.

Crockpot Instructions:

1. Trânsfer browned chicken âlong with âny browned bits from the skillet into to the bowl of â 4 QT slow cooker.
2. âdd in the remâining ingredients except gârnishes, then stir to combine.
3. Cover ând cook on LOW 6-8 hours or on HIGH for 3-4 hours. (I prefer cooking this on LOW)

Instânt Pot Instructions:

1. âdd in your browned chicken, âlong with âny browned bits from the skillet, ând âll remâining soup ingredients except gârnishes into the Instânt Pot inner pot.
2. Give everything â good stir, ând set your Instânt pot to pressure cook on high. Pressure cook for 15 minutes. Mânuâlly let pressure out, covering steâm with â kitchen towel. (Or âllow pressure releâse nâturâlly.)

Stockpot Instructions:

1. âdd browned chicken, âlong with âny browned bits from the skillet, ând âll remâining soup ingredients except gârnishes into â lârge stockpot.
2. Bring to â brisk boil, stir, then lower heât to low ând cover.
3. Cook on low for 40 minutes, covered stirring occâsionâlly.

Finâlly:

1. Once soup is reâdy, lâdle your soup into bowls, ând âllow everyone to gârnish with âll of their fâvorite toppings.
2. Kids LOVE to choose their own toppings.
3. Enjoy while hot!

Source: https://cleanfoodcrush.com/mexican-fiesta-chicken-soup-recipe/

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