We moved into our apartment the other day while our house gets fixed. I know that there will be more stressors along the way but at least I can cook again. One of the first purchases I made prior to moving to the apartment was a new Dutch Oven. I’m sure as many of you have noticed from previous posts I love my Dutch oven and do many recipes with this pot. The first item on the menu was tex mex soup! The heat from the cayenne pepper and chili powder along with the smoked paprika was just the spice I needed to perk me up after a stressful week.
Heat your dutch oven on the stove, if you don’t own one I suggest to get one but for this recipe any pot will do. I chose the red color, doesn’t it look beautiful? Next add 1 tbsp coconut oil heat for one minute then add chicken. Once chicken is browned add onions, celery, carrots, corn and zucchini (for extra veggies I also grated a parsnip in). Cook for 5 minutes on medium heat. Than add i can crushed tomatoes and 6 cups chicken broth. Last add smoked paprika, cumin, turmeric, chili powder and cayenne pepper (if you don’t want it too hot omit the pepper). Cook for 1 ½ hours on medium  to low heat stirring occasionally. Top with cheese for some added goodness and Enjoy!
2 pounds boneless chicken breast
1 zucchini, diced,
2 carrots, diced
2 stalks celery, diced,
1 onion, diced
1 can crushed tomatoes
8 cups chicken Broth
2 tsp chili powder
1 tsp cayenne pepper
2 tsp cumin
1 tsp smoked paprika
1 tsp turmeric