Makes 4 servings


1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon crushed red-pepper flakes
4 gluten-free spicy chicken sausages (ours had jalapenos)
2 medium sweet potatoes, peeled and diced
1 large gold potato, peeled and diced
2 large diced carrots
1 diced onion
1 14-oz can organic fire roasted diced tomatoes, with juice
1 32-oz carton organic chicken or vegetable broth (low sodium if possible)
1 bunch kale
Sea salt and ground pepper, to taste, if needed

In a large soup pot, heat the olive oil over medium heat. Add the garlic and red pepper flakes; stir for 1 minute.

Quarter the sausages lengthwise; then slice into pieces. Add the sausage to the oil; cook the sausage for 5 minutes, until browned.

Add potatoes, carrots, diced tomatoes, onions and broth; cover and bring to a boil. Reduce the heat, and simmer, covered for 10 to 15 minutes.

Meanwhile, wash the kale, shake off the water and tear off the tough stems. Tear larger pieces into small pieces.

When the potatoes are tender add the kale to the pot and lightly simmer, covered, until the kale is tender and wilted- about 10 to 15 minutes.kaleandtat


1 (15 ounce) can diced tomatoes Mexican style 1 (10 ounce)jar enchilada sauce (no high fructose corn syrup) 1 medium onion, chopped

1 red pepper chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 3(14.5 ounce) can low sodium chicken OR vegetable broth (organic preferred) 1 teaspoon cumin

1 tsp chili powder 1/4 teaspoon black pepper 1 (10 ounce) package frozen corn 1 can black beans, rinsed

1 lb chicken breast (organic hormone free preferred)

Sautรฉ all of your chopped veggies in a large stock pot with spices (peppers,onions,chiles,corn,beans,tomatoes) add garlic last

Season everything with cumin, sea salt, pepper. I recommend Ms. Dash fiesta lime OF COURSE as it knocks socks and adds good flavor

Grill up the chicken breast, I like to season it with a bit of cumin, chili powder, Ms. Dash then grill it up and let it sit to retain the juices and either dice it up or shred it up whichever you like. Add it into the veggie mix. Then add in your broth, enchilada sauce and just let everything simmer for an hour or more.

Top off the soup with some crumbled whole grain tortilla chips or strips, organic sour cream, diced avocado, a bit of shredded sharp cheddar.

Of course a nice little side salad would never hurt. You could even make a โ€œfiesta ranch dressing โ€Mexican soup. Just take some salsa and mix it with Bolthouse Farms ranch dressing found in the produce dept. Its darn good and has good ingredients.

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