Mild Chicken and Spinach Soup

I am not very good at improvising recipes these past few years. Mostly because I have had little time to cook. This morning, however, I wanted to come up with an induction friendly soup that incorporates the flavors I like. I will tweak this one after I phase over, but only by adding one or two things. It was SO good. I am going to rite the ingredients and basic prep here so I can make this again. It was even veggie-hating hubby approved!

1 average vidalia onion, chopped
8 Tbsp salted butter
2 pounds chicken breast, cut into bite sized pieces
32 ounces chicken broth
1 28 oz can petite diced tomatoes with juice
1 small can dices green chilies
12 sweet baby peppers, cut into rounds
8 cups baby spinach leaves
salt and pepper to taste

In a medium stock pot, melt butter over medium high heat. Saute onions until partly clear. Add diced chicken and cook until opaque. Add broth, tomatoes with juice, chilies, and sweet peppers. Bring to a light boil and then turn down to a simmer for 20 minutes. Add baby spinach leaves, allowing to wilt. Add salt and pepper to taste.

I am not completely certain of the total nutritional value yet, but I am going to measure more accurately later. I had a bowl tonight in lieu of my lunch and it was delicious! Just a touch of spice, a nice tang from the tomatoes, and lovely texture from the baby spinach. My bowl as roughly a cup and a half. I then split the rest of the soup among 8 pint jars. They were just over half full.

This was super tasty and a comforting, warm soup on a cold, damp night. I promised hubby I would make a double batch next time. I figure I'll make it again in a couple of weeks and stir in a bit of Greek yogurt when I transition to phase 2. I am willing to bet it will make this even better!