Chicken Vegetable Soup

Prep chicken & sautee

Season chicken with salt, pepper & paprika. Heat oil in a pan and saute until lightly browned.


Saute Vegetables

Sautee onion, carrots, celery, peppers and ground cumin in a Dutch oven until softened.


Add the rest of the veggies

Add in the potatoes, beans, tomato sauce, stock, water & chicken in the pan. Bring it to a boil & let it simmer.


Shred the Chicken

Shred the chicken and add it back in the pot with peas, corn, and kale. Bring it to a boil & let it simmer for 4-5 minutes.


Ladle into a bowl & serve with crusty bread on the side.

One bowl recipe perfect for cold winter days.