Monday, May 8, 2017

Chipotle Chicken and Bacon Soup

This soup is super hearty and truly warms you up on the inside. I created this recipe on a cold winter day, but neglected to publish it due to the overwhelming amount of tasks and lack of energy that tends to take over a students life! Here it is, friends. Your patience is appreciated.

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The chipotle peppers add a mild kick throughout the soup so it's not too hot for those who can't tolerate heat, but it's just enough to get the blood pumping. Consuming spicy foods is actually healthy for us as it helps with circulation and can actually help to boost your immune system too! So eat up and enjoy!



Southwestern Chicken Bacon Soup

Ingredients:

2 chicken breasts
2 C water
2 C bacon, small diced (this will be approximately 10 strips)
1 yellow onion, small diced
1 tbsp roasted garlic
1 red bell pepper, diced small
1/2-1 6oz can chipotle peppers in adobo sauce, diced small (start with using half the can, then adjust afterwards to suit your taste)
1 tsp chili powder
1 tsp cumin powder
1 28oz can fire roasted tomatoes
6 C chicken broth
4 C kale, de-stemmed and cut into bite size pieces
1 1/2 tbsp lime juice
fresh cilantro and sour cream for garnish

Directions:

Pour 2 C water into a large deep frying pan. Bring to boil and add chicken. Let cook for 15 minutes or until chicken is firm to touch and inside juices are no longer pink.

Meanwhile, heat a large saucepan over medium heat. The saucepan is hot enough when you can drop a splash of water and see the water beads "dance" around the bottom of the pan. Add bacon and cook 5 minutes, stirring often to prevent sticking.

Add onion and garlic. Cook 5 more minutes then add red bell pepper, chipotle peppers, chili and cumin powder.

Let cook until the bacon is mostly cooked and the onions are translucent. Add fire roasted tomatoes and chicken broth. Bring to a low boil and let simmer 15 mins.

Shred the cooked chicken into bite size pieces. Add chicken, the liquid it was cooked in, kale and lime juice to soup. Once the kale is slightly wilted, it's ready to go! Top with sour cream and fresh cilantro and eat your heart out.






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