Chicken Vegetable Soup
Prep chicken & sautee
Season chicken with salt, pepper & paprika. Heat oil in a pan and saute until lightly browned.
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.