21/12/2018
A fantastic soup recipe to try out during this chilly weather! This recipe for Chicken Fajita Soup by The Purse Whisperer • Sarah Rentfro was featured over on Whole30 Recipes and we've got plenty more just waiting to be made by you this week.
INGREDIENTS
Cooking oil of choice
•1 onion, diced
•2 bell peppers, any color, diced
•3 big handfuls from a bag of chopped kale, tough stems removed and roughly chopped
•1 tablespoon minced garlic (I use jarred)
•1 can diced tomatoes (I like petite)
•1 can coconut milk
•4 oz can diced green chiles, mild, medium, or hot depending on desired heat level
•2 cups chicken stock/broth (check labels closely!)
•2 12.5 oz cans chicken breast, drained
•2 teaspoons chili powder
•2 tablespoons ground cumin (seems like a lot, but trust)
•kosher salt and ground black pepper to taste
•big handful fresh cilantro, chopped
INSTRUCTIONS
HEAT enough oil to coat the bottom of your soup pot over medium high
ADD the onion, peppers, and kale, and cook until softened, about 5 minutes
ADD the garlic and stir around for a minute
POUR in the chicken stock, tomatoes, chiles, coconut milk, and chicken breast
ADD the chili powder, cumin, salt, and pepper, and stir well
COOK until the soup is heated through and beginning to simmer
TURN off heat, stir in fresh cilantro (don’t skip the cilantro if you can help it!!), and dig in