This soup is really kid-friendly and adults love it too. Drew loves this soup! Serves 6. 

INGREDIENTS:

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)

PROCESS:

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!