Super delicious, gluten-free and of course, figure-friendly! This soup recipe is perfect for everyone for any time of the day! Soup is also great because you can pop the left-overs in the freezer and enjoy whenever you like! If you want to add a carb into the soup to be a little more filling, add 2 cups of uncooked brown rice! You have to try this recipe out!!!
13700012_539594832892575_3937112759272067583_n credit: budget savvy diva
Ingredients:
  • 2 tablespoons olive oil
  • 1 cup chopped red onions (about ½ large red onion)
  • 1 cup sliced carrots (about 2 medium carrots)
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, sliced
  • 2 tablespoons chili powder (or more to taste)
  • 1½ teaspoons ground cumin
  • 1½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 6 cups gluten free no-sodium chicken broth
  • 2 – 3 cups cooked chicken, shredded or chopped
  • 2 cups frozen corn kernels, thawed
  Directions: Heat a soup pan or Dutch oven over medium-high heat. Add the oil, onions, and carrots and cook, stirring occasionally, until the vegetables are soft and just beginning to brown. Add the garlic, jalapeno slices, chili powder, ground cumin, salt and pepper and cook for 30 seconds, stirring. Add the chicken broth, bring to a boil, reduce the heat and let simmer for 10 minutes. Add the chicken and corn and heat for 2 – 3 minutes.