Ingredients:
1 lb ground chicken or turkey (or cut up chicken breast or boneless chicken thighs)
2 tbsp EVOO
1 onion, chopped
1 tsp minced garlic
1 can diced tomatoes or 3 large tomatoes, chopped
2 medium carrots, chopped
2-3 stalks celery, chopped
1 tsp cumin
1 tsp coriander
1 tsp Peachy herb mix
2 tbsp cider vinegar
1 14 oz can re-fried beans
3 cans (white cannellini beans, pinto, kidney, navy beans, etc) whatever you prefer
2-3 cups unsweetened almond milk, coconut mik or cow’s milk)
1 cup frozen spinach (optional)
2 tsp cayenne pepper (optional)
Salt and pepper to taste
1 cup chopped cilantro (optional)
Grated cheese for garnish (optional)
Directions
Heat oil in a large soup pot, add ground chicken (or cut up chicken), cook for 7-8 minutes.
Add onions and garlic, cook for another 2-3 minutes.
Add carrots and celery, continue to cook for 3 minutes.
Add tomatoes, herbs, vinegar and cayenne, stir, mix well.
Add re-fried and canned beans, almond milk and frozen spinach.
Let simmer on low/medium for 15-20 minutes.
Sprinkle with grated cheese and more cilantro upon serving.