Spicy Chicken Tomato Soup
5 Cups chicken broth
1TBSP coconut oil or olive oil
2 lbs boneless chicken cooked and shredded ( I used a rotisserie Chicken)
8 Tsp minced garlic
3 15 oz cans diced tomatoes, ( I used 1 can fire roasted, 1 can plain and 1 can basil and oregano)
1 Lg onion diced
3 green bell peppers diced (combined onion and peppers diced measured 4 cups)
2 tsp cumin
½ tsp Cayenne pepper
1 c brown rice
minced cilantro ( add just before serving)
Saute onions peppers and garlic in oil until onions are translucent. Add Tomatoes, chicken broth chicken, cumin and cayenne and simmer for 1 hour. Add in rice and cook additional 15 min until rice s tender. Sprinkle with minced cilantro before serving.
I took ½ the onion mixture ( after cooking) and 2 cans of the tomatoes and pureed them, then added back into the chicken broth with the rest of the ingredients. This gave the soup more body.
I’ve also made this soup in the crockpot adding all ingredients including the chicken uncooked, let it cook while I was at work, then pulled out the chicken and shredded it and pureed about 1/3 of the soup before adding all back in. I added the rice 30 min before serving.