This eat clean chicken vegetable soup was perfect for fall last night. It was so easy too! I posted it to my Facebook, and everyone was dying for the recipe so here it is!
Easy Eat Clean Chicken Vegetable Soup
1 tsp ground cumin
1 tsp red pepper
1/2 tsp salt
1/2 chili powder (optional)
2 cups chopped white onion
4 cloves garlic, minced
4 14.5 oz cans of organic diced tomatoes with chiles
5 cups organic, low-sodium chicken broth
2 cups corn
2 lbs cooked boneless skinless chicken breasts
¼ cup shredded mozzarella cheese (optional)
1. Bake your chicken on 425 degrees for 20-25 minutes. There should be no pink.
2. Cut up your chicken into bite size, shredded pieces and add all the ingredients to your soup pot.
3. Let simmer for 4 hours.
4. Serve with a little mozzarella on top & eat up!
I love anything in a big soup pot this time of year so this eat clean chicken vegetable soup is a new staple! It’s so easy to fix and talk about leftovers galore!! We munched on this last night, and there is plenty for tonight and tomorrow as well.
I love not having to think about meal prepping something every night and just enjoying the no-clean up when my favorite shows are on. Last night was my “TV Night” as Jake and I tease. I never watch a lot of tv, but I love Wednesdays for The Goldbergs, Modern Family, and Arrow.
Also, I hate to brag – but just so you know – my chili recipe is in the top 5 for Nashville’s best chili! They are voting next Friday to see who’s number 1! Fingers crossed! You can get the recipe right now too! Yum!