Servings: 6
Ingredients
- 3 cups cooked chicken
- 2 tsp cumin
- 1/2 tsp himalayan pink sea salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 32 ounces low sodium chicken broth
- 1 tsp garlic powder
- 1 small sweet potato
- 1 cup diced bell pepper
- 2 diced zucchini
- 1 bowl fresh pico de gallo
- 1 cup fresh cilantro
Instructions
- In small bowl combine cumin, salt, pepper, paprika, garlic
- In a Dutch oven or large soup pot mix sweet potato, diced peppers and all seasonings with 1C chicken broth. Bring to a boil and then reduce heat and simmer until vegetables are tender - approx 20 minutes
- Add chicken, zucchini, salsa and remaining broth to the pot. Continue to simmer for an additional 20 – 30 minutes
- Top each serving with chopped cilantro
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