Chicken Tomato Soup
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Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 bowls
 
Easy weeknight dinner
Ingredients
  • 4 Chicken breasts, skin on, bone in
  • 1 Medium onion, chopped
  • 2 Carrots, peeled and sliced into rounds
  • ½ Container of button mushrooms (more if you like mushrooms), sliced
  • 1 Potato chopped into squares
  • 6 Large vine ripe tomatoes, roughly chopped
  • 4 Cups homemade chicken stock
  • 1 Lemon, juiced
  • 1 Tbsp Olive oil, more if needed
  • 1 Tsp chile powder
  • 1 Tsp cumin
  • 1 Tsp taco seasoning
  • 1 Tsp Extra Bits from House of Zeta Hot Sauce
  • Salt & pepper
  • Cilnatro chopped for garnish
Instructions
  1. Add a tablespoon of olive oil to a dutch oven on medium heat
  2. Dry off the chicken breasts and season with salt and pepper
  3. Place chicken skin side down for about 8-10 minutes
  4. Flip chicken over and turn down heat a little and cover with a lid.
  5. Cook till done.
  6. Set aside to cool
  7. Add onion on medium heat.
  8. Cook for a minute or two
  9. Add mushrooms and cook for 3-5 minutes
  10. Add potato, cook for 5 minutes
  11. Next add carrots and cook for 5 minutes
  12. Add chile powder, cumin, taco seasoning and Extra Bits
  13. Add tomatoes and cook down on a low heat till they make a sauce
  14. If you like a spicy soup add more Extra Bits after tomatoes
  15. While that is cooking shred chicken breasts.
  16. When tomatoes have made a sauce add chicken stock, chicken and lemon juice
  17. Bring to a quick boil and then simmer for about 10 minutes till potatoes are fully cooked.
  18. Serve with brown rice at the bottom of bowls
  19. Garnish with cilantro
Recipe by House of Zeta at https://houseofzeta.com/chicken-tomato-soup/