Ingredients:
1 lb Chicken breast or thighs, diced
1 tbsp coconut oil
1large onion, diced
1 tsp minced garlic
2 celery stalks, chopped
2 whole carrots, chopped
1 cup sweet corn (frozen isfine, organic only)
1 15 oz can kidney beans or canellini beasn
1 15 oz can pinto beans
1 15 oz can diced tomatoes
1.5 cups almond milk or coconut milk
Add seasonings.
2 cups Swiss chard, kale, organic spinach or any greens,
chopped
½ cup chopped cilantro
½ cup shredded cheddar cheese (optional)
Tortilla chips
3-4 cups water
Directions:
Heat oil on a large soup pot.
Add chicken and cook until brownish, about 6- 8 minutes.
Add onions and garlic, cook for 2-3 minutes.
Add dried herbs, celery and carrots, cook for another 4-5 minutes.
Add tomatoes, beans, coconut milk and lime juice.
Add water, as needed to reach desired consistency (thicker or thinner).
Add salt and pepper to taste.
Simmer for 8-10 minutes.
Add greens, simmer for another 2-3 minutes.
Sprinkle with cilantro, cheese and broken tortilla before serving.
Nutrition Information, 10 oz bowl:
454 Calories, 19 g Protein, 60 g Carbohydrates, 12 g Fiber, 15.8 g Fat,
11 mg Cholesterol, 89 mg Sodium, 404 mg Potassium