Fiesta Soup

 

I like to change this soup up for variety. But it's my go to soup thats ready in less than 30 minutes.

You can choose to use 1 pound of ground chicken/pork/turkey or beef or use a pre cooked rotisserie chicken. Just pull the meat straight off the bone and add. We prefer to use ground chicken, ground pork or rotisserie chicken. 

For the stock, I like to use a rich protein packed chicken bone broth but feel free to use whichever you prefer....vegetable, beef or chicken stock. I have even used Pho broth. Its up to you. This soup is like a "choose your own adventure" in that whichever items you use can change the flavor.

Ingredients:

1 pound ground chicken, browned

32 oz chicken bone broth

1 - 15 oz tin of diced tomatoes

8 oz. Cream cheese, softened

3 celery stalks, diced 

4 carrots, peeled and diced

1 yellow bell pepper (or 4 mini sweet peppers)

1-10 oz package of frozen spinach or 4 cups of fresh spinach leaves

3 Tbsp. Taco Seasoning (or 1 pouch)

1/2 tsp. Salt

1/2 tsp. Crushed red chili flakes

2 Bay Leaves (optional)

2 Tbsp. Minced garlic

1 Tbsp. Everything But The Bagel Seasoning

1 tsp. Smoked paprika

1 tsp. Lime juice ( may add more to taste)

1/2. - 1 cup shredded cheese of choice for garnishing

Fresh cilantro, chopped (optional) for garnish

Directions:

1. Brown ground chicken until cooked through. If using pre-cooked rotisserie chicken, skip this step. You can add your rotisserie chicken along with your stock.

2. Add chopped veggies, garlic, red chili flakes and 1/2 tsp. salt. Cook 5-10 minutes or until cooked al dente. 

3. Add stock/broth to your pan as well as tinned tomatoes and whisk in softened cream cheese. You can soften your cream cheese on medium power in the microwave for 1 minute. Or let sit out 20-30 minutes prior to cooking.

4. Mix well to combine, until cream cheese is well incorporated. Your broth will thicken slightly and have a creamy texture. 

Add bay leaves, smoked paprika, taco seasoning, lime juice and additional salt if needed.

Next, add in your frozen or fresh spinach, cover with a lid and let simmer for 10 minutes on low-medium heat. 

Serve with grated cheese on top. You can use cheddar, pepperjack or any type you fancy or happen to have on hand.

Garnish with optional, chopped cilantro.

Enjoy!