A Bright Balance

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Southwestern Zesty Chicken Soup

The perfect recipe to keep you warm this fall!

Southwestern Zesty Chicken Soup

(This recipe serves 6-8 people)

Ingredients:

  • 1-2 large onions (diced)
  • 1 cup sliced button mushrooms
  • 1 cup celery (diced)
  • 1 cup carrots (diced)
  • 1 cup bell peppers (diced)
  • 1 small jalapeño (finely diced)
  • ¾ cup fresh tomato (diced)
  • 1 can petite diced tomatoes with chili’s
  • 1 can whole kernel corn
  • 1 can great northern beans
  • 1 32 oz. can natural chicken stock
  • 1 lb cooked whole chicken (carved and roughly chopped/shredded)
  • 2 cups roughly chopped spinach or kale
  • 2 tbsp freshly chopped cilantro
  • Salt & pepper
  • Extra virgin olive oil

Directions:

  • In a large stock pot, sauté onions, mushrooms, celery, carrots, bell peppers, and jalapeño with 2 tsp olive oil, salt, and pepper on medium-high heat for about 15-20 minutes.
  • Once the vegetables begin to soften, add the fresh diced tomatoes, canned diced tomatoes, canned corn, and canned beans. Stir thoroughly and cook for about 5-10 minutes.
  • Add in the entire 32 oz. can of chicken stock, chopped spinach or kale, and freshly chopped cilantro.
  • Allow ingredients to cook for about 10-20 minutes while you carve the chicken. Remove all skin and bones from the chicken and roughly chop before adding it to the soup.  Once the chicken is added to the soup, add salt and pepper to taste.  (Add ½ teaspoon of chili powder for an extra kick!)
  • Allow ingredients to continue cooking for about 20-30 minutes to fully incorporate.
  • Top with shredded cheese or crumbled gluten free tortilla chips and enjoy!

Download a PDF of this recipe here!

Southwestern Zesty Chicken Soup

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Sweet Potato Sag Aloo with Chicken

 Sag Aloo

(This recipe serves 10-12 people)

Sag is a leaf-based dish eaten in South Asia.  Sag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices. Sag Aloo is aloo (potatoes) dipped in spinach curry.


Ingredients:

  • 3-4 large sweet potatoes (cubed)
  • 3 large boneless chicken breasts
  • 1 package frozen spinach (thawed, roughly chopped)
  • 1 box vegetable stock
  • 1 large can tomato puree
  • 1 can petite diced tomatoes
  • 2 large garlic cloves (minced)
  • 1 tbsp ginger (minced)
  • 1 can full fat coconut milk

Spices:

  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • 1 tsp ground crushed red pepper
  • 1 tsp ground coriander
  • ½ tsp chili powder
  • 2 tbsp cilantro (chopped)
  • Salt & pepper to taste

Directions:

  • In a large stock pot, boil the cubed sweet potato, chopped onions, and garlic cloves with vegetable stock for about 30 minutes or until sweet potatoes are soft.
  • Lightly coat the chicken breasts with olive oil and salt and pepper and bake on a cookie sheet in the oven at 350° for about 40 minutes. Shred the chicken with a fork when cooked and cooled.
  • Once the potatoes are soft, use a hand blender to puree all of the ingredients until smooth. Add all of the spices, the can of full fat coconut milk, and the can of tomato puree.  Continue to puree until all ingredients are smooth.
  • Once pureed, add the can of diced tomatoes, chopped spinach, and shredded chicken. Stir well with a large spoon and add salt and pepper to taste.  Allow the soup to cook on medium heat for an additional 30-45 minutes to allow the spices to full incorporate.
  • Serve topped with fresh cilantro and enjoy!

Sag Aloo to-go

Download a PDF of this recipe here!

Sweet Potato Sag Aloo with Chicken


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Sweet Potato Soup


Sweet Potato Soup 2

(This recipe serves 8-10 people)

Ingredients:

  • 3-4 large sweet potatoes (peeled and cubed)
  • 1-2 large onions (roughly chopped)
  • 3-4 whole garlic cloves (chopped)
  • 1-2 boxes vegetable stock
  • 1 can full fat coconut milk
  • ¼ lb bacon strips
  • 2 tbsp chives (chopped)
  • Salt & pepper

Directions:

  • In a large stock pot, boil the cubed sweet potato, chopped onions, and garlic cloves with vegetable stock for about 30 minutes or until sweet potatoes are soft.
  • In a shallow frying pan, fry the bacon strips on medium heat on each side until crispy. Set aside, and blot with paper towels to remove excess oil.  Roughly chop into ½” pieces.
  • Once the potatoes are soft, use a hand blender to puree all of the ingredients until smooth. Add the can of full fat coconut milk and salt and pepper to taste.  Continue to puree until all ingredients are evenly distributed.
  • Allow ingredients to continue cooking for about 20-30 minutes to fully incorporate.
  • Top with bacon bits and chopped chives and enjoy!Sweet Potato Soup

Download a PDF of this recipe here!

Sweet Potato Soup