Sick of Thanksgiving food.. here is the easiest recipe ever and so versatile. If you have a lot of turkey 
left over, feel free to substitute it for the chicken. I recently made it but was missing some ingredients so I made a vegetarian version with black beans added. As always, my recipes are made from natural ingredients and are mostly gluten, dairy and soy free to minimize inflammation in the body and speed up the metabolism.
Ingredients:
Coconut Oil or olive oil, for sautéing
3 ears corn on the cob or 10 oz package of frozen corn (defrosted)
1-2 red bell pepper, split and seeded
1.5 pounds chicken breasts or tenders (sub other meat if desired or eliminate for vegetarian version)
1 teaspoon ground cumin
Salt and pepper
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped or 2 tsp jarred minced garlic
1-2 jalepenos, seeded, diced to taste
1 (28-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
3 cups organic chicken stock
Directions:
1. Cook chicken separately, either baked or poached. Let cool and shred. Reserve.
2. Sautee onions & bell pepper until soft. Add corn, garlic & spices-sauté one minute more.
3. Add the jalepenos and sauté one minute more.
4. Add tomato product and stock. Bring to a boil, then reduce to a simmer, and let cook at least 20 minutes. Season to taste and portion appropriately.
Makes a medium-large pot (many servings)
Leave a Reply