Knixin’ in the kitchen features our favourite and easy to create recipes that make every day a little easier.
It’s officially Autumn and while it may still feel like summer, we wanted to share a very healthy and hearty recipe for you to try when the temperature drops. We made this soup this past weekend and it proved to be a very easy and delicious dish- one that will definitely be repeated.
We hope you enjoy it as much as we did!
3 cups reduced sodium chicken broth
2 cups mixed vegetables ( broccoli, cauliflower, carrots, corn, red pepper, onions or any veggie of your choice)
1 can diced tomatoes
2 teaspoons chilli powder
2 teaspoons ground cumin
1 cup chopped skinless cooked chicken breast
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
Optional: 12 baked tortilla chips, crumbled.
1. Combine the broth, vegetables, tomatoes, chilli powder, and cumin in a large saucepan. Bring to a boil; reduce the heat and simmer, covered until the vegetables are tender. Approximately 10 minutes.
2. Stir in the chicken and cook until heated through (2 minutes). Stir in the cilantro and lime juice.
3. Optional: top each serving with a few tortilla chips.