This savory chicken soup has a southwestern flavor and is chocked full of veggies and beans. It's terrific for cold winter nights when you're looking for comfort food to warm you up! This recipe is healthy, low calorie, gluten free, dairy free and clean eating.
1leekgreen top removed, washed thoroughly and diced
2clovesgarlic minced
1tsp.dried thyme
1tsp.dried sage
1/2tsp.ground black pepper
1tsp.salt
1tbsp.dried parsley
1-2tsp.cumindepending on taste
6cupsreduced-sodium chicken broth
3-4cupscooked chickendiced
2-1/2cupsred potatoesunpeeled and diced
15oz. canchickpeasdrained and rinsed
1cupcarrotspeeled and sliced
15oz. canpinto beansrinsed and drained
16oz.frozen corn(you can also use fresh or canned corn)
2cupsfresh baby spinachchopped
4oz. cangreen chilesmild, diced
Instructions
To large soup pot over medium-high heat, heat olive oil.
Add onions, leeks, garlic, celery, thyme, cumin, sage, parsley, salt, and black pepper and cook 6-7 minutes, stirring often, until vegetables are tender.
Add chicken broth, chicken, potatoes, chickpeas, carrots, pinto beans, green chilies and corn and bring to a boil; reduce heat to low and cook 30-45 minutes until all vegetables are tender.
Stir in spinach, immediately remove from heat, and serve.
Notes
NOTE: If desired, add a few drops of hot sauce if you want a spicy soup with some heat.NOTE: Add additional water or chicken broth if you want to thin the soup.NOTE: Preparation time does not include time required to pre-cook the chicken.