SOUPS

Chicken Chili Soup (Bear, Tiger & Deer)

3 cups free range chicken breast, cooked and chopped
1 onion, diced
1 jalapeno, seeds removed and diced
4 garlic cloves, minced
4 cups chicken broth
2  Tbsp olive oil
2 tsp ground cumin
2 tsp chili powder
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
Black pepper to taste
Fresh cilantro, diced
Avocado, diced
Optional: red pepper flakes

Directions:

• Saute vegetables in olive oil in large pan
• Add seasonings
• Add broth to large pot. Transfer the vegetable mix and allow to simmer 5-10 minutes
• Add chicken
• Serve with fresh cilantro and avocado
• NOTE: Add red pepper flakes to achieve desired “heat” level

Turkey Vegetable Soup (Bear, Deer & Tiger)

2 lbs. ground turkey
1 onion, chopped
4 cloves garlic, diced
1/8 cup olive oil
2 medium carrots, chopped
2 medium zucchini , chopped
3 celery stalks, chopped
1 head broccoli including stem, chopped
8 oz. spinach (optional)
4 qts. organic chicken broth (I like Kitchen basics chicken stock)
Sea salt
Fresh cracked pepper
1 teaspoon Italian seasoning

Directions:

• Use a large stock pot (at least 12 quart).
• Saute onion and garlic together in the olive oil over medium heat for 3-4 minutes.
• Add chopped vegetables, except spinach, and cook for 6 minutes.
• Add turkey meat and cook for 6 minutes.
• Add chicken broth, bring to gentle simmer.
• Add seasonings and cook for 15-20 minutes on low.
• Add spinach and cook for 2 minutes.
• Serve as is or over quinoa