Thursday, March 30, 2017

THE Best Soup Ever (Spicy Chicken Soup)

Thursday, March 30, 2017
BEHOLD. The best soup I have ever made. It is spicy, satisfying, immune-boosting, and oh-so-mouth-watering. I am not kidding when I tell you that I have made it almost every single week the past 3 months!! This soup is fail-proof and takes little time to actually make. Oh, it also makes a LOT of soup which is awesome because I love leftovers! It lasts up to a week in the fridge.

One of the keys to this amazing soup is the shredded crock-pot chicken. I cook the chicken with bone broth and spices overnight on low (8-10 hours) while I sleep. In the morning, my apartment smells like HEAVEN. I have tried non-shredded chicken but it was not the same. 

This soup is a nutrition bomb. It is loaded with beneficial bone broth which is one of the best foods for our bodies. It contains collagen, amino acids, vitamins and minerals that strengthen our immunity, bones, joints, gut, hair, skin & nails. Talk about a powerhouse! This soup is rich in fiber and protein too, making it so satisfying. Add some avocado on top and BOOM you have the perfect meal. 

So does my boyfriend. And, well, everyone I have ever made it for.
I hope you try it too and love it as much as I do :)


64 oz. (2 cartons) organic bone broth (I use Pacific Foods)

organic boneless skinless chicken breasts

2 cans organic beans of choice (My favorite is a mix of Pinto + White)

16 oz. green tomatillo salsa (I love using this one by Frontera)

2 bell peppers (I like to use a variety for a pop of color)

2 jalepino peppers (leave out if you want less heat)

1 small white onion

4 cloves garlic

1-2 scoops Vital Proteins Beef Gelatin (optional thickener + nutrients)

2-3 tbsp Olive oil

SPICES: Himalayan pink sea salt, black pepper,
cayenne pepper, turmeric, paprika, garlic powder

FOR SERVING: Cilantro, Avocado, Plain greek yogurt (tastes identical to sour cream), Beanitos bean chips or other tortilla chips


1. Cook the chicken in a crock pot overnight or during the day with 32oz (one carton) of the bone broth + all of the above mentioned spices. I prefer to do it overnight on low while I sleep for 8-10 hours because it comes out better for me. I have tried cooking it on high for less time, but it was never as moist or as easy to shred!

2. Shred the chicken with two forks once cooking is done. The chicken should be super moist and fall apart nice and easy! This can be done directly in your crock pot. Once shredded, place the crock pot chicken (and it's broth it cooked in) in the fridge if you're not making the soup right away.

3. Chop & dice the garlic, onion, bell peppers & jalepino peppers

4. Heat the olive oil in a large pot on medium/high heat.

5. Add the garlic & onion to the pot and let cook for several minutes until browned and slightly translucent.  

6. Add the bell peppers & jalepino peppers. Stir the veggies often and let cook so they soften up. Add a splash of bone broth or water if needed to prevent sticking.

7. Rinse and drain the beans. Set aside.

8. Once the veggies are tender and starting to brown, add in the second carton of bone broth + the salsa + the beans + the crockpot shredded chicken (and it's broth)

9. Stir well and let the soup come together and cook for another 10-20 minutes on medium heat. Add 1-2 scoops of beef gelatin if desired and mix well*.

10. Serve with toppings if desired.

*If you do add the beef gelatin, be aware that this naturally thickens its substance when cold. Therefore once the soup is cooled down in the fridge, it will look more solid almost like jello! This is totally fine and actually makes it easier to scoop and serve the leftovers in my opinion. Simply stir it up and heat it back up and it will be soup once again!

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