Mexican Style Soup

Yes… I know you might think I am crazy because I am making soup during the summer months but this recipe is exactly what you are craving. Packs a punch and bold flavours.

Grocery List

  • 1 cup carrots, sliced
  • 1 cup sweet potato, peeled and diced
  • 1 roma tomato, diced
  • 1 medium sized jalapeno, diced
  • 1 1/5 cup black beans, rinsed and drained
  • 1 cup shredded chicken (any leftover chicken that you have on hand works for this recipe or you can make some while you are prepping the ingredients for this recipe
  • 6 cups water or broth ( I use a 50/50 combination of both)
  • 1 tbsp cumin, ground
  • 1/4 cup, cilantro, washed and chopped finely
  • 1 garlic clove, minced
  • 1 shallot, peeled and sliced
  • 1 lime
  • salt and pepper to taste

Topping Options : diced avocado, plantain chips

How to make it

  1. Heat a pot on your stove top; when hot add olive oil (when you see some ripples) it’s time to add the carrots and the sweet potato. Coat in olive oil and then add the cumin.
  2. Once the cumin becomes fragrant, add the shredded chicken, black beans shallot, garlic, tomato and jalapeno. Let it sweat for 5 minutes.
  3. Add the stock, and let it simmer on low for 20 minutes. Add salt and pepper and the fresh cilantro.
  4. Squeeze fresh lime and serve with diced avocado and plantain chips

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