
Ingredients:
- 1 pound fresh chorizo, skin removed and chopped
- 1/2 pound chicken, chopped
- 6-8 cups chicken broth
- 2 large carrots, peeled and chopped
- 3 sticks of celery, chopped
- 1 large red pepper, chopped
- 1 hot banana pepper, chopped (you can go hotter or milder)
- 1 mediumish zucchini, chopped
- 1 mediumish yellow summer squash, chopped
- 1 medium onion, chopped
- 1 package mushrooms, chopped
- 1 large handful fresh basil, chopped
- 1 small handful cilantro, chopped
- Just enough oil of your choice to prevent veggies from sticking
- 2 tsp dry Italian herbs
- Salt and pepper to taste
Instructions:
- Cook chicken and chorizo in chicken broth, then remove and allow to cool before chopping
- In a skillet, add oil and all veggies-I like to start with carrots and celery because they take longer to cook-this prevents overcooking of the other veggies
- Once veggies are cooked until slightly crunchy, add back to broth
- Add all other ingredients and cook over medium heat about 10 minutes
- Taste and tweak flavors and serve
Tips:
You can add a glug of olive oil to a bowl of this soup to boost oleic acid levels. This is a common deficiency on micronutrient testing in our office. Oleic acid is crucial to healthy cell membranes.