Ooooh, you must be thinking. That sounds exotic. What is it??

It’s just a chicken Mexican soup that I came up with using ingredients in my kitchen but since I am not even a little bit Mexican it didn’t seem right calling it that, so, it’s Chixacan. If you use beans or tofu instead of chicken then you can call it something like Tofucan or Beansican. 

I desire to be a full vego but when I have picky guests that won’t eat beans or tofu then meat it is! 

Here’s what you’ll need

1 medium onion

2 peppers (can be any kind or color)

1 spicier pepper such as a jalapeno 

1 tbs of cumin

1 tbs of chili powder

1/2 tbs of paprika

2 tbs olive oil

2 chicken buillon cubes

3 cups of water

2 large chicken breasts (can be substituted with tofu or beans)

1 can of tomatoes (can be diced or whole but only use whole if you plan on blending your veggies)

1 half cup of corn

1 half cup of plain yogurt

To top: fresh cilantro, grated cheese, nacho chips, and/or hot sauce.

In a pot, saute’ the onion and peppers in olive oil. Add the spices. Boil water. One the water is boiled, pour the water into a bowl or tall cup and stir in the buillon cubes. Once the cubes are fully dissolved, pour the broth into the pot. Then add the protein. If using chicken, once the chicken is cooked, remove the chicken and shred it using two forks. Then put the chicken back into the pot for two minutes. Once served in bowls, top the soup with a healthy amount of plain yogurt. Add desired toppings listed above.

There you have it! You now have a tasty meal that will fill you up, nourish you, hydrate you, and keep you regular!