Mexican Chicken Soup
Mexican Chicken Soup
5 cups chicken broth
1 T. Avocado Oil
1 medium red onion, diced
1 red pepper, diced
INGREDIENTS
5 cups chicken broth
1 T. Avocado Oil
1 medium red onion, diced
1 red pepper, diced
2 garlic cloves, minced
1/4 c. fresh chopped cilantro
1/4 t. black pepper
1/4 c. fresh chopped cilantro
1/4 t. black pepper
1/4 t. salt
1 t. cumin
1 bay leaf
1 t. cumin
1 bay leaf
1/2 c. frozen sweet corn
2 cups cooked chicken
1/2 c. short grained brown rice
2 cups cooked chicken
1/2 c. short grained brown rice
1 serrano pepper, minced
Juice from 2 limes
Juice from 2 limes
Zest from 1 lime
DIRECTIONS
Combine onion, red pepper, and garlic and seasonings (except cilantro) with avocado oil in a pot over the stove. Cook for about 6-8 minutes. Add broth, chicken, rice, sweet corn, serrano pepper and bring to a boil. Simmer about 30 minutes, stirring regularly. Reduce heat and add cilantro, lime zest, and lime juice. Discard bay leaf before serving. Garnish with additional cilantro and serve with tortilla strips.
DIRECTIONS
Combine onion, red pepper, and garlic and seasonings (except cilantro) with avocado oil in a pot over the stove. Cook for about 6-8 minutes. Add broth, chicken, rice, sweet corn, serrano pepper and bring to a boil. Simmer about 30 minutes, stirring regularly. Reduce heat and add cilantro, lime zest, and lime juice. Discard bay leaf before serving. Garnish with additional cilantro and serve with tortilla strips.
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