Sunday 11/08/2019 Rest Day @ Blue Lake Crossfit

Winter time is soup time… Enjoy this immunity boosting chicken soup this weekend… Thanks to another great recipe from Dani Spies @ Clean and Delicious …

Green Chicken + Veggie Soup

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Ingredients

• 1 tbsp. extra virgin olive oil

• 1 small onion chopped

• 1 green bell pepper chopped

• 2 carrots chopped

• 2 stalks of celery chopped

• 3 cloves chopped garlic

• 1 tsp. ground cumin

• 2 tsp. dried oregano

• 12 ounces shredded chicken I like using a rotisserie

• 2 small zucchini chopped

• 1 cup frozen corn

• 6 cups low sodium chicken broth or homemade stock

• 1 bunch cilantro stemmed

• 1 Serrano pepper

• A few handfuls of baby spinach chopped

• Salt and pepper to taste

Instructions

• 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.

• While veggies are cooking, blend cilantro, Serrano pepper, 1 clove garlic and 2 cups of broth in the blender. Set aside.

• Once veggies are tender, season with cumin, oregano, and a little more salt and pepper, stir well and cook for another 2 minutes.

• 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.

• Finish with a few handfuls of baby spinach and enjoy!