It's been a pretty mild winter so far...but the cold is coming! And what better way to warm up at the end of the day than with a hearty bowl of warm, satisfying soup?
I've made this one many times so thought I'd share it with you. I started experimenting when I realized I didn't love chili because it was too thick, so I turned it into more of a soup and tweaked it a bit. It's a real crowd pleaser!
Chile Soup
2 Tablespoons olive oil
1 medium onion, roughly chopped
1/2 jalapeno pepper, seeded and diced
2 red bell peppers, chopped
1 pound ground chicken
1 28-ounce can crushed tomatoes
1/2 sweet potato, julienned
4 cups chopped spinach or kale or a combination
1/3 cup corn
1 can pinto beans
4 cups low-sodium chicken broth
2 Tablespoons cumin
2 teaspoons chili powder
1 teaspoon onion powder
2 teaspoons sea salt
Heat olive oil in large pot or Dutch oven. Add onion, bell and jalapeno peppers and cook for 5 minutes over medium high heat. Add the chili powder, cumin and onion powder and continue cooking for another minute. Add the chicken to the vegetables and cook, stirring often to break up lumps, 8-10 minutes or until chicken is no longer pink.
Turn the heat to low before adding the tomatoes and broth. Add the salt then cover, increase the heat and bring to a boil. Reduce heat again then add the sweet potatoes and corn. Cover the pot and cook at a very low boil for at least 30 minutes. Add the greens and the beans and heat through. The longer you cook the soup the better it'll taste! Serve with a big green salad and you'll have the perfect healthful meal.
