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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 onion |
1 carrot |
2 celery stalks |
1 medium zucchini |
1 green bell pepper |
1 jalapeño pepper |
2 tablespoons vegetable oil |
1 to 2 tablespoons tequila |
2 tablespoons cocoa |
1 tablespoon all-purpose flour |
1/2 teaspoon ground cinnamon |
1 quart chicken broth |
1/2 cup chopped fresh cilantro |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Dice first 6 ingredients.
2. Sauté vegetables in oil in a large Dutch oven until crisp-tender. Add tequila, and remove from heat.
3. Combine cocoa, flour, and cinnamon; stir into vegetable mixture. Add broth. Bring to a boil over medium-high heat, stirring constantly; reduce heat, and simmer, stirring occasionally, 5 to 10 minutes or until tender. Stir in cilantro, salt, and pepper.
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