1 ½ – 2 lbs of Organic Chicken Tenderloins
1 medium size onion
1 large red pepper
1 large yellow pepper
1 large orange pepper
1 large bell pepper
2 fresh jalapenos
3 cloves of garlic
4 cups of frozen mixed veggies (thawed if possible)
2 boxes of Chicken Stock (32 oz) ( low sodium)
1 can of diced tomatoes (no salt added)
1 tbsp of cumin
2 tbsp of Mrs. Dash Extra Spicy
2 tbsp of Mrs. Dash Original
2 tbsp of Mrs. Dash Garlic & Herb
2 tbsp of black pepper
1 tsp onion powder
2 tbsp of extra virgin olive oil
18 quart pot
1 empty bowl
Cut up all peppers, onion, garlic & jalapeno, place in large bowl & set aside.
Heat 1 tablespoon of olive oil in 18 quart pot. Add chicken to pot . When chicken starts to brown, break up chicken into small pieces. When chicken is fully cooked, pour chicken into empty bowl. Add 1 tablespoon of olive oil in same pot you removed the chicken from and pour chopped onion, red, yellow, orange & bell pepper, jalapenos, garlic to pot. Add all seasoning to pot and cook for 5 minutes on medium heat or until the peppers start to make its own juice. Add cooked chicken back to the pot and cook for 3 minutes. Pour in both boxes of chicken stock and can of diced tomatoes, place a lid on the pot & bring soup to a light boil. Lightly Season mixed vegetables with Mrs. Dash Original & add to pot. Cook for 10 minutes on medium heat & you are done!
I serve my soup over brown rice, but soup is also great all on its own!
Quick Tip: I tend to modify the soup each time I make it, by adding shrimp, black beans, turkey sausage. Have fun with it! I would love to hear how it turned out. Leave me a comment once you’ve made it!