Chipotle Chicken Soup

December 6, 2019 Lunch/ Dinner

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2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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Ingredients
  • 3.5 ounces/100 grams of protein (I used chicken tenderloins.)
  • 1 1/2 cups Imagine chicken stock
  • 3.5 ounces/100 grams of vegetables (I used broccoli.)
  • 1/3 cup approved mild salsa
  • 1 teaspoon Stacey Hawkins Garlic Gusto Seasoning or 1 clove of garlic
  • 2 tablespoons fresh cilantro
  • Juice from 1/2 lime
  • 1 teaspoon chipotle powder
  • 1 teaspoon chili powder
  • 1 teaspoon Italian seasoning
  • 3-4 turns of Himalayan pink salt
  • 4 drops SweetLeaf Stevia Clear Sweet Drops
Makes 1 serving of vegetables and 1 serving of protein
Preparation
  1. Spray a medium saucepan with non-stick spray. Brown up the chicken occasionally deglazing the pan with chicken stock.
  2. After chicken is almost fully cooked, place the rest of chicken stock and all other ingredients in the saucepan and let simmer on medium for 10-15 minutes.
  3. Serve hot!
*Remember:  you can also add 1 cup of kale to the above recipe OR don't add the protein and vegetables and have the delicious broth as a free snack.
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