Mexican Fiesta Soup (spicy)

Mexican Fiesta Soup (spicy)

  • PREP
  • COOK
  • SERV


  • 1 ½ pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 1 poblano pepper, diced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 Calabasa squash (sliced and quartered)
  • 1 tablespoon Mexican fiesta seasoning (Frontier)
  • 2 teaspoons Celtic sea salt
  • 8 cups chicken broth (2 quarts)
  • 1 4-ounce can diced green chilies
  • 3 cups black beans, soaked and rinsed
  • 1-14 ounce can Muir Glen organic fire roasted diced tomatoes
  • Juice from 2 limes
  • 1 cup chopped cilantro stems
  • 1/8 cup sea vegetables (kelp, arame)
  • chopped cilantro leaves for serving
  1. Heat the olive oil over medium heat in a Dutch oven or very large pot. Once it is hot, add the diced onion and the jalapeno and cook for five minutes, until soft. Add the garlic, cubed chicken, diced poblano pepper. Stir and cook for another two minutes. Add the chili powder, Mexican fiesta seasoning, and cumin. Mix until it is well combined.
  2. Pour in the chicken stock. Add the diced tomatoes, black beans, green chilies, chopped cilantro stems and sea vegetables. Bring this to a low boil, and then reduce to a simmer for forty-five minutes.
  3. Finally, add lime juice. Serve with chopped cilantro on the side

Note: to make this meal vegetarian, simply omit the chicken and use vegetable broth.