AuthorAleicia SchmitzCategorySOUPS 2 tbsp olive oil
1 cup chopped onion
1 tsp chopped garlic
2 jalapeno peppers
1 green pepper
1 ½ tsp salt
1 ½ tsp cumin
½ tsp coriander
1 tbsp tomato paste
6 cups chicken stock
1 lb cubed chicken
¼ cup chopped cilantro
2 tsp fresh lime juice
1
In a dutch oven heat the oil on medium high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice; stir well.
Nutrition Facts
Serving Size 1 1/2 cups
Servings 4
- Amount Per Serving
- Calories 207
Ingredients
2 tbsp olive oil
1 cup chopped onion
1 tsp chopped garlic
2 jalapeno peppers
1 green pepper
1 ½ tsp salt
1 ½ tsp cumin
½ tsp coriander
1 tbsp tomato paste
6 cups chicken stock
1 lb cubed chicken
¼ cup chopped cilantro
2 tsp fresh lime juice
Directions
1
In a dutch oven heat the oil on medium high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice; stir well.