Soups are often my go to meal. This is especially true during the cooler months. It’s so great to have a nourishing and warm bowl of soup after a long day. I often feel like soup is just giving my body a big hug. Soups are so versatile, filling, healthy and filled with fiber and vitamins and minerals from veggies. You can add various protein sources such as meat or legumes. You can make soup from pantry staples and it is a great way to use up any veggies you have left in the fridge.

Healthy soups are a great meal if you are working to optimize your hormonal and metabolic health. They are also great for gut health and a healthy microbiome. To ensure that soups are healthy and supportive to our overall health, I always make sure to use lots of veggies, broth, aromatics and spices. If I want a creamy soup I usually use full fat coconut milk. My soups are usually sugar free and high in protein and fiber and will help keep blood sugar balanced and will keep you full until the next meal. The fiber is great for supporting the diversity of the microbiome. The blood stabilization of a high protein and low carb soup is great for hormonal and metabolic health.

If your feeling creative here is a fun recipe I just got from a friend in Las Vegas. Let’s give it a try:

Green Chili Chicken Corn Chowder Recipe:

Ingredients:

1 tablespoon ghee or coconut oil
1 onion, chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, minced
1 teaspoon cumin seeds
1/2 teaspoon coriander powder
4 cups homemade bone broth or low-sodium chicken broth
1 pound free-range, organic chicken breasts, diced
2 cups organic frozen corn kernels
1 can (4 oz) fire-roasted diced green chilies
1 cup full-fat coconut milk
1/4 cup chopped fresh cilantro
1 lime, juiced
Himalayan pink salt and freshly ground black pepper, to taste

Instructions:

In a large pot, heat ghee or coconut oil over medium heat. Add onion and poblano pepper and cook until soft, about 5 minutes. Add garlic, cumin seeds, and coriander powder and cook for another minute, stirring frequently.

Add bone broth or chicken broth and diced chicken breasts to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.

Add frozen corn kernels and fire-roasted green chilies to the pot. Simmer for another 10 minutes.

Use an immersion blender to blend the soup until it’s smooth and creamy. Alternatively, transfer the soup to a blender and blend until smooth. Return the soup to the pot.

Stir in full-fat coconut milk, chopped cilantro, and lime juice. Season with Himalayan pink salt and freshly ground black pepper, to taste.

Serve the soup hot, garnished with additional cilantro, if desired. Enjoy the authentic and holistic flavors of this healthy green chili chicken corn chowder!