This soup is really kid-friendly and adults love it too. Drew loves this soup! Serves 6.
2 Tbsp garlic olive oil or regular olive oil
4 cups organic low-sodium chicken broth
2 organic rotisserie chicken breasts, skin removed and cubed
2 large organic celery ribs, split down thee middle and diced
1 jalapeño, deseeded and diced fine
½ green bell pepper, diced fine
1 small white onion, diced fine
2 medium organic carrots, peeled and diced
¼ cup organic cilantro, chopped
¼ tsp ground cumin
½ tsp JF Universal Salt
½ tsp fresh ground black pepper
¼ tsp crushed red pepper flakes
½ cup fresh yellow corn, cooked (optional)
Heat the olive oil in large soup pot over medium heat. Add the celery, jalapeño, green bell pepper, onion, and carrots. Saute over medium heat for 2 minutes. If you are including the corn, rice or quinoa add now. Add the cilantro, chicken, broth, cumin, crushed red pepper, JF Universal Salt and pepper, and bring to a boil. Reduce to low and cook veggies through to your preference. Season to taste.
I always serve with hot sauce. For the kids I serve with crusty garlic bread and dinner is done!