Spicy Chicken and Vegetable Soup

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup cauliflower florets
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: sliced avocado, chopped cilantro, lime wedges

Nutritional Information

• Calories: 210 kcal (per serving)
• Protein: 21g
• Fat: 9g
• Carbohydrates: 11g
• Fiber: 4g
• Micronutrients: Provides a variety of vitamins and minerals, including Vitamin A, Vitamin C, and Potassium

Preparation

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add diced chicken breasts to the pot and cook until browned and cooked through, about 5-6 minutes. Remove chicken from the pot and set aside.
3. In the same pot, add diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
4. Add diced bell pepper, zucchini, and cauliflower florets to the pot. Cook for another 3-4 minutes until vegetables are tender-crisp.
5. Pour in chicken broth and diced tomatoes with their juices. Stir in chili powder and cumin. Bring the soup to a simmer.
6. Return the cooked chicken to the pot and let the soup simmer for 10-15 minutes to allow the flavors to meld together.
7. Season with salt and pepper to taste, adjusting the seasoning as needed.
8. Serve hot, garnished with optional toppings such as sliced avocado, chopped cilantro, and lime wedges, and enjoy the bold and spicy flavors of this hearty chicken and vegetable soup.