Green Chicken + Veggie Soup

Servings:

Author: Dani Spies

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Dinner DIET soup + stew + chili

American Gluten Free low carb + keto

Instructions

1 Heat olive oil in a large pot and add in onions, pepper, carrots, and celery.
Season with salt and pepper and cook for 8-10 minutes or until the veggies begin
to look tender.
2 While veggies are cooking, blend cilantro, Serrano pepper, 1 clove garlic and 2
cups of broth in the blender. Set aside.
3 Once veggies are tender, season with cumin, oregano, and a little more salt and
pepper, stir well and cook for another 2 minutes.
4 Add shredded chicken, zucchini, corn, remaining chicken broth and the cilantro
broth you blended in the blender. Bring to a boil, reduce down and simmer for 10
more minutes or until your veggies are tender.
5 Finish with a few handfuls of baby spinach and enjoy!