This month, we’re shining a compassionate light on a vital and often overlooked aspect of wellness: sexual health. From hormonal balance to emotional well-being, we’ll explore how integrative care can support a more vibrant and confident you. And to warm you from the inside out, our featured recipe is a hearty Southwest Chicken Soup—flavorful, nourishing, and perfect for these colder days. Join us as we continue building whole-person health through meaningful conversations and delicious, healing food.
Explore this months recipe:
Southwest Chicken Soup
Originally from New England, I have come toembrace the flavors of the Southwest where we have lived for nearly 15 years.Poblano and hominy topped with avocado, a squeeze of lime and sliced radishesis a fun twist on a chicken - vegetable soup. Sometimes we add tortilla chipson top. Have fun and make it your own.
Ingredients
- 1 Large Yellow Onion Finely Chopped
- 1 Large Poblano Chile Deseeded and Finely Chopped
- 3 Cloves Garlic Finely Chopped
- 1 tsp Cumin Ground
- 1 tsp Coriander Ground
- 1/2 tsp Oregano Dried
- 6 Cups Chicken Stock
- 1 LB Chicken Thighs Boneless and Skinless
- 1 Can (15oz) Posole Drained and Rinsed
- 1 Lime
- Radish, Cilantro, & Scallions For Garnish
Instructions
- Heat a splash of oil in a large stock pot overmedium heat. Add the onion and poblano and cook until soft,4-6 minutes. Add the garlic, cumin, coriander, oregano and cook 1 minute. Season well with salt and pepper.
- Add the stock and chicken and bring to a simmer. Cook until the chicken has cooked through,about 10-12 minutes. Transfer the cooked chicken to a cutting board and shred.
- Add the shredded chicken back to the pot alongwith the posole. Simmer together for 5 to 10 minutes. Season to taste with salt and pepper.
- Ladle into soup bowls. Recommend topping witha squeeze of lime. Garnish to your liking.
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