Chicken Salsa Soup

This soup was served Wednesday, November 12, 2014 at West Cobb Chiropractic. I was trying to copy the marvelous soup they serve at LaParilla Mexican restaurant. This soup tastes nothing like LaParilla's, so it will be back to the old drawing board at some point, but this soup got rave reviews and many requests for the recipe. So, here it is!

1 T. Coconut Oil

1 medium chopped onion

1/2 bell pepper, chopped

4 stalks celery, chopped

3-6 garlic cloves, minced

1 12.5 oz. can Harvest Creek Organic Chicken*

1 32 oz. box Organic Chicken Stock

1 cup Mateo's Salsa*

1 tsp. sea salt (or more to taste)

1/2 tsp. black pepper

1 tsp cumin

1 T. apple cider vinegar

dash stevia (optional)

1 8 oz. package peas, okra, or other frozen vegetable to your liking

Saute the celery in the coconut oil on medium heat for five minutes, stirring occasionally. Add the pepper and cook for another five minutes, stirring occasionally. Add the onion, garlic, sea salt, black pepper, and cumin, and saute until the onion is translucent. Drain the chicken and add to the sauteed vegetables along with the chicken stock, salsa, vinegar and stevia. Bring to a boil and simmer until all vegetables are tender. Taste and adjust seasonings. Add peas, okra, or other frozen vegetables at the end and serve.

*This chicken, along with the chicken stock and Mateo's Salsa are available at Costco and are nice to have in your pantry for a quick meal. You can use fresh cooked chicken or leftovers in place of the canned chicken.