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Chicken Mexican Soup

Ingredients:Chicken Mexican Soup

1 lb. Blue Ribbon Foods boneless skinless chicken breast, cut into bite sized pieces

1 Tbsp organic coconut oil

1 Tbsp butter

8oz. Blue Ribbon Foods chopped/diced onion

8oz. of Blue Ribbon Foods carrots, diced

1 large garlic clove, minced

1 small zucchini, halved lengthwise and sliced

1 cup cooked black beans, rinsed and drained, 

1 cup cooked pinto beans, rinsed and drained, 

1 can stewed tomatoes with jalapenos (reserve the liquid)

2 tsp dried oregano

1 tsp dried basil

1½ cups organic tomato or vegetable juice


1.  Heat coconut oil in a medium skillet; sauté chicken until meat is no longer pink.

2.  Heat butter in medium pot and sauté onion and carrot for 3 minutes.

3.  Add garlic and squash. Cook, stirring, 2 minutes.

4.  Add chicken when done. Add black and pinto beans, stewed tomatoes with their liquid, oregano and basil to other ingredients. Pour in juice and ½ cup water.

5.  Bring mixture to a boil and simmer 5 minutes. Season to taste with pepper.

Soup can be made ahead and refrigerated up to 2 days.

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