500gm Organic chicken fillets
200gm organic bacon
1 large brown onion finely diced
2 cloves of garlic
2 tsp of sweet paprika
2 tsp of ground cumin
1/2 tsp ground chilli powder
1 cup of green beans chopped
1 red capsicum diced
2 litres of chicken stock plus 1 cup of water.
1 tin of organic chopped tomotoes
1 tin organic chickpeas
1 tin organic red kidney beans
2 tablespoons of fresh oregano finely chopped
The first thing I did was finely dice the onion and put it in a heated wok with the bacon. It's important to use organic meat if you can because it is free of chemicals, hormones and unwanted toxins, and naturally high in nutrients and good fats.
Cook the onion and bacon on low heat for 10 minutes, and then add the garlic and all of the spices. Cook this for about 2 minutes. Then add in the chopped beans, capsicum and tomoto and cook for a further 2 minutes. Add all of the stock and water to your pan or wok, and bring it to the boil. Reduce the heat to simmer, and then put the tinned beans and the raw chicken into the pan. Set a timer for 15 minutes and your chicken will be cooked through nicely.
After the 15 minutes, pull the chicken out of the pan with some tongs and allow it to drain. Carefully cut it up into small pieces and return to the wok. Heat for a further 5 minutes and then add the chopped oregano at the end. Turn off the heat and serve up your delicious warming paprika chicken soup. Yum :)
If you find it is a bit too spicy, add some coconut milk to tone it down slightly.
Love and light
Ally Chick xx