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!

previous post
next post

Leave a Reply

Your email address will not be published.

Subscribe & Follow


Style With Nina 2020, All Right Reserved