Tex-Mex Veggie Chicken Soup

This recipe was inspired by one of my favorite Paleo chefs, Danielle Walker. I love her. She has so many yummy recipes that will fit most diets. I of course add some of my own ingredients because I can never leave a recipe alone.. I guess that is the Italian in me! Hope you all enjoy this yumminess.  If you make it a habit to add veggies to everything you cook, you will soon feel good about what you are cooking for your family. Most green veggies do not have a taste when they are cooked. So it’s an excellent way of adding in greens especially when kids are involved! xo

1 qt of Chicken stock

1 yellow onion

5 cloves of minced Garlic

1 1/2 cups of tomato sauce

2 medium sized tomatoes diced

1 yellow pepper

1 red pepper

2 small Zucchini chopped

5 large carrots

3-4 tbsp of taco seasoning

1 tbsp of Celtic Sea Salt

1/4 teaspoon of pepper

2-3 boneless skinless chicken breast

Juice of 2 limes

avocado

cilantro

Boil chicken breast in some water. Once done chop in small pieces or shred. In a Separate pot or crockpot place the rest of the ingredients, except the avocado, and cilantro. Cook the veggies until tender. Once you cook the rest of the ingredients,  add the cooked chicken. Garnish with avocado and cilantro. So easy! So good!! Enjoy!