Friday Food Frolic! Jerk Chicken Veggie Soup

This one is a favorite of mine and if the jerk seasoning wasn't so hot, I would eat it for every meal!  For the girls, I omit the jerk seasoning and tone down the spicy peppers. This is a great wintertime soup and with all it's peppers and garlic, it's a great immunity boost!

Jerk Chicken Veggie Soup

Ingredients:

16 oz organic vegetable stock

2 cans diced tomatoes with onion

½ can diced tomatoes with chilies

1 small can tomato paste with garlic

1 tbsp. diced garlic

1 tsp. chili powder

½ tsp. cayenne powder

1 green pepper diced

1 red pepper diced

10 red potatoes diced

3 organic, free range chicken breasts

Rasta Rub seasoning

Organic shredded cheddar cheese

Blue corn tortilla chips or rolls

(I try to buy organic when possible for all the ingredients)

Directions:

1. Almost puree the diced tomatoes, garlic, and 1/3 of the diced green & red peppers in a food processor.

2. Add the tomato/pepper mixture to crock pot, adding: the tomato paste, chili powder, cayenne powder, remaining peppers and diced red potatoes. Mix well.

3. Stir in vegetable broth to desired consistency.
You may not need all 16 oz.

4. Cut chicken breasts into 1 inch cubes. Coat with Rasta Rub (or any jerk seasoning). Toss in frying pan with a little oil until thoroughly cooked. Dice and add to crock pot.

5. Cook on high 5 hours or until potatoes are done.

6. Top with shredded cheddar cheese and serve with tortilla chips/rolls. Enjoy!