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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Here's a lovely lime-infused soup which includes cumin, cinnamon and a pinch of ground cloves along with garlic, oregano and cilantro. Yum! Tip: To shred chicken, simply pull it apart with your fingers into thin strips. Serving suggestion: Add broken-up corn tortillas for additional garnish. Ingredients:
2 tablespoons olive oil |
1 medium green pepper, seeded, diced medium (about 1/2 lb, 1 1/2 cups) |
1 small red onion, peeled and chopped (about 1/4 lb, 3/4 cup) |
1 large garlic clove, peeled and finely chopped |
1 teaspoon sea salt |
1/2 teaspoon ground cumin |
1/4 teaspoon oregano leaves, crushed |
1/8 teaspoon ground cinnamon |
1 pinch ground cloves |
3 medium plum tomatoes, peeled, seeded, diced medium (about 1 lb total) |
4 (14 ounce) cans reduced-sodium chicken broth |
1 lime, sliced, plus |
2 limes, juice of (2-4 tbsp) |
1/2 cup fresh cilantro, chopped |
3 cups shredded cooked chicken or 3 cups shredded cooked turkey |
1 avocado, peeled, diced medium |
cilantro (to garnish) |
Directions:
1. Heat oil in large stockpot over medium-high, until oil faintly smokes. Add pepper and onion. Cook, stirring occasionally until soft but not brown, 3-4 minute.
2. Add garlic, cook, stirring 1 minute Add salt, cumin, oregano, cinnamon and cloves; cook, stirring 1 minute Add tomatoes, stock, sliced lime and cilantro; simmer 10 minute.
3. Add juice of 2 limes to soup. Add chicken. Season to taste with salt and pepper. Bring back to simmer.
4. Ladle into warmed bowls. Garnish with avocado and cilantro.
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