Southwestern Chicken & Vegetable Soup

This soup is gluten-free and can be easily adapted to be paleo compatible. It comes together quickly and is very flavorful.

Prep:
10
minutes
Cook:
30
minutes
TOtal:
40
minutes

Ingredients

  • 3 T avocado oil
  • 2 medium carrots, peeled and cut into small dice
  • 1 large parsnip, peeled and cut into small dice
  • 1 medium yellow onion, small dice
  • 5 garlic cloves, minced
  • 1-15oz can fire roasted tomatoes
  • 1-15oz can black beans, drained and rinsed
  • 1 lb chicken breasts, diced
  • 6 C chicken broth
  • 1 1/2 T cumin
  • 1 tsp ground corriander
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 T sea salt
  • 1/2 tsp black pepper
  • 1/2 lime, juiced
  • lime wedges, for serving
  • cilantro, for serving
  • avocado, for serving

Instructions

  1. In a soup pot on medium heat, add the avocado oil, carrots, parsnip, onion, and garlic. Sweat the vegetables for 5-7 minutes, stirring often to keep them from burning.
  2. Add the diced chicken breasts and continue cooking for 5-7 minutes, stirring often. Add the cumin, coriander, basil, salt, and pepper to the soup pot and stir to combine thoroughly.
  3. Add the chicken broth, lime juice, tomatoes, and black beans. Bring the soup to a simmer and cook for 10 minutes.
  4. Remove the soup from the heat and serve with cilantro, avocado, and lime wedges.