CHILI

100g ground steak, 1 tomato, 1/2 c water or broth, 3-4 cloves minced garlic
Seasonings (to taste): 1/2 t onion powder, 1/2 t oregano, 1/4 t cumin, 1/4 t black pepper, 1/4 t cayenne, 1/4 t basil, 1/4 t thyme

1. Preheat pan over MED heat.

2. Add minced garlic and 1 T of the water/broth to pan.

3. Saute 2-3 mins. Be sure not to burn the garlic. Add more water/broth as necessary.

4. Increase heat to MED-HI.

5. Add ground steak and saute until brown - about 5 mins.

6. Add all seasonings and cook an additional 3 mins. Continue to add more water/broth as necessary.

7. While that is cooking dice 1/2 of tomato and place other 1/2 in food processor or blender to puree.

8. Mix in tomatoes, puree, and rest of broth.

9. Turn heat down to MED-LO and simmer until it reaches desired consistency.

TIP: Mix all spices together in a small bowl so I can add them all at once.

225 Calories

Mexican Chicken Soup

277 Calories

• 100 grams cooked chicken, shredded into bite-sized pieces
• 3-4 cloves minced garlic
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne
• 1 tomato, diced
• 2 cups chicken broth
• 1/4 cup fresh cilantro, chopped

1. Preheat pot over medium-high heat. 2. Add garlic, and cook for 3-5 minutes. 3. Use a bit of your broth to keep garlic from sticking to the pot, if necessary. 4. Add tomatoes, chicken broth, onion powder, cumin, chili powder, and cayenne. 5. Bring to a boil. 6. Reduce heat to a simmer and add chicken. 7. Simmer for 20 minutes. 8. Stir in cilantro and simmer for 5 minutes more

Comfort in a Bowl Chicken Soup

211 Calories

• 200 grams chicken breast, cubed or ground
• 180 grams celery
• 1 small onion
• 2 cups organic low-sodium chicken broth
• 1/2 cup water
• lots of oregano
• lots of garlic powder
• lots of onion powder
• dash red pepper flakes
• dash paprika
• few drop Braggs Liquid Aminos, to taste

In a large saute/sauce pan over MED heat add water. When water gets hot add chopped onions and chopped celery. Add more water as necessary to coat veggies and allow them to cook. The water will reduce as the veggies are cooking so keep adding as needed. Add 1/2 seasonings. After about 5-10 minutes or until veggies are almost soft and tender enough, add chopped cubed chicken or ground chicken. Cook all the way through until chicken is no longer pink (about 5 more min). Add the rest of your seasonings. Test veggies to make sure they are soft enough. When everything is cooked to your liking add chicken broth, Braggs, and hot sauce or chili powder. Lower heat to MED/LOW. Simmer for 5 minutes. Serve and Enjoy! 

Lemon Chicken Soup

248 Calories

• 100 grams cooked chicken breast, diced or shredded
• chopped spinach (allowed amount)
• 2 cups broth
• juice of 1 lemon
• 1 teaspoon thyme
• sea salt, to taste
• ground white pepper, to taste

Directions

1. Preheat saucepan over MED heat. 2. Combine all ingredients. 3. Bring to a boil, then simmer 20 mins. 4. Serve.

Homemade Chicken Soup

196 Calories

• 3.5 ounces chicken
• 1-2 stalk celery, chopped
• 1 cup chicken broth, fat free
• 1 cup water
• 1/8 cup Braggs Aminos
• dash garlic salt
• dash onion powder
• dash pepper
• dash Johnnys
• dash salt

Pour Braggs, broth and water into a pot. Add chicken and seasonings. Boil chicken until done. Shred or dice and set aside. Add celery to broth and simmer until soft. Add chicken back to broth and enjoy!

Cabbage and Chicken Soup

228 Calories

• 3.5 ounces Chicken Pre-cooked
• 1 cup Chicken Broth
• 2 cups Cabbage
• .5 teaspoon Onion Powder
• dash Cayenne Pepper Powder
• pinch Salt
• pinch Pepper

Directions

Bring chicken broth to a boil, add chicken and spices, add cut up cabbage. Cook till cabbage is clear but still crisp. Pour into bowl and serve. Delicious

Creamy Chicken Soup

255 Calories

• 100 grams cooked chicken
• 1/2 cup celery, chopped (or allowed amount)
• 1-2 cup chicken broth
• 3 cloves garlic
• 1 tablespoon dehydrated minced onions
• 1/2 teaspoon parsley
• 1/2 teaspoon basil
• ground white pepper (to taste)
• dash salt

Directions

1. Preheat saucepan over MED-HI heat. 2. In food processor, combine all ingredients and pulse until reaches desired consistency. 3. Pour into saucepan and bring to boil. 4. Reduce heat to simmer, cover, and heat 20-30 mins. 5. Serve. TIP: I usually start out by adding 1 c broth to the food processor and then gradually add more broth until it's the soup consistency I prefer.