Spicy Chicken Soup

Ingredients

• 1 tablespoon TAO Red Cayenne Pressato Olive Oil

• 1 onion, diced

• 5 garlic cloves, minced

• 1 jalapeño pepper, seeded and minced

• 1/2 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili powder

• 1/4 teaspoon cayenne pepper

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 6 cups chicken bone broth

• 1 heirloom tomato, diced

• 1 tablespoon TAO Amarena Cherry Balsamic Vinegar

• 2 cups cooked shredded chicken

• 1 cup cooked black beans

• 1/2 cup frozen corn

• 1/4 cup chopped fresh cilantro

• Lime wedges, for serving

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and jalapeno pepper and cook until softened, about 5-7 minutes.

2. Add the cumin, smoked paprika, chili powder, cayenne pepper, salt, and black pepper to the pot and cook for 1-2 minutes, or until fragrant.

3. Pour in the chicken broth and diced tomatoes, and bring the mixture to a boil. Reduce the heat and let the soup simmer for about 20-30 minutes.

4. Stir in the balsamic vinegar, shredded chicken, black beans, and corn. Cook for another 10-15 minutes, or until heated through.

5. Remove the soup from the heat and stir in the chopped cilantro.

6. Serve the soup with lime wedges on the side, for squeezing over the top.

Note: You can adjust the level of spiciness by adding more or less cayenne pepper or jalapeno pepper. You can also garnish the soup with avocado slices, sour cream, or shredded cheese, if desired.