Smoky and spicy from the paprika and cinnamon, this is not your mom’s chicken soup. Enjoy this hearty chicken soup on days when you want something extraordinary and incredibly satisfying.
Serves: 6 II Prep time: 15 minutes II Cook time: 25 minutes II Level: Easy
- 2 tablespoons extra-virgin olive oil
- 1 cup fresh or frozen corn
- 1 large Vidalia onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 teaspoons sweet smoked paprika
- 1/2 teaspoon ground cinnamon
- 28-ounce can low-sodium tomato sauce
- 4 cups low-sodium chicken or vegetable broth
- Freshly ground black pepper
- meat from 1 roasted or rotisserie chicken
- 1 cup water
- 1 avocado, peeled, pitted, and chopped for garnish
- Heat the oil in a large pot over medium-high heat. Add the corn and saute until the kernels are lightly charred around the edges.
- Add the onion, bell pepper, and garlic and cook until soft, 3 to 4 minutes. Stir in the cumin, paprika, and cinnamon and saute for 5 minutes.
- Add the tomato sauce and broth and season the soup to taste with salt and black pepper. Stir in the shredded chicken and thin the soup with water.
- Turn up the heat and bring the soup to a boil. Turn the heat to low and simmer for 10 – 15 minutes to let the flavors come together. Check for seasoning and adjust if needed with salt and black pepper.
- Serve the soup garnished with a few pieces of avocado over each portion. Leftover soup can be refrigerated for up to 4 days or frozen for up to 4 months.
Nutritional analysis per serving (1 cup): calories 324, fat 12 g, saturated fat 2 g, cholesterol 81 mg, fibre 57 g, protein 32 g, carbohydrate 24 g, sodium 680 mg
– from the book, “The Blood Sugar Solution Cookboook”, by Mark Hyman MD