Taco Soup With left Over Avocado Cream!

Taco Soup

Ingredients

1 Can Diced Tomatoes with chillis
1 32oz can Chicken Broth
2 large Chicken Breast
1 6oz Can Tomato Paste
1 Small Call Enchillada Sauce
1 Onion Diced
3 Celery Stocks
2/3 Cup Chopped Carrot
1 Red Bell Pepper
1 can Corn drained (leave this out if you are strict paleo)
2 tablespoons Chilli Powder
1 Teaspoon Garlic Powder
1 Teaspoon Cumin
2 Tablespoons Jalapeno "Juice" (the liquid in a jar of Jalapenos)


Garnish:
1 bunch of Cilantro
Avocado cream or sliced avocado
Sliced Jalapenos
Lime

Directions: Boil Chicken breast until cooked through. Drain it. While the chicken cooks and cools, chop up all of the ingredients. In a large soup pot saute onion, bell pepper, carrot and celery. Once vegetables are cooked, about 5 minutes,  add broth and remaining ingredients. Tear/Shred the Chicken breasts and add to the soup. Simmer until heated through. Serve with avocado (cream or normal), cilantro, Lime and Jalapenos if you love heat!

I can'e believe I made this durring summer. It was delicious even in the heat! I know corn can really spike your blood sugar, but it is barely a 1/4 cup per serving and really adds to the flavor or the soup. Enjoy it, either way! :)