Mexican Blast Chicken Soup

Serves 4

1 Lbs Boneless Skinless Chicken Thighs, small cubed

1/2 Yellow Onion

3 Chopped Carrots

5 Chopped Celery Stalks

2 Minced Cloves of Garlic

2 Tsp Mexican Blast Spice

2 Tbsp Olive Oil

1 15 Oz Can Black Beans

14.5 Can of Diced Tomatoes

30 Oz Low Sodium Chicken Broth

Preparation

In a stockpot heat olive oil on medium heat and saute’ onion, celery and carrots until softened, about 10 minutes.  Add cubed chicken thighs, garlic and Mexican Blast to vegetables.  Cook until chicken in seared and lightly browned. 

Add the broth, canned tomatoes and beans.  Reduce heat to low and simmer for 20 minutes.  

I served this with a cheese quesadilla, avocado, a dollop of sour cream, cilantro, crushed tortilla chips and lime wedge.  Enjoy!