Mexican-Style Chicken-Veggie Soup

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November 7, 2016

Recipe by Honey, Ghee, and Me

Ingredients

1 lb chicken breasts, boneless/skinless (3 cups cooked, shredded)

2 cups diced poblano pepper (or pasilla pepper)

1/2 cup diced red bell pepper

1 tbsp diced serrano pepper, seeds removed

2 tbsp diced jalapeno pepper, seeds removed

2 carrots, chopped

1 cup chopped yellow squash

1 cup chopped bok choy stems

1/2 cup chopped green onion, green parts only

1 tbsp fresh lime juice

1/2 tsp dried oregano, preferably Mexican

1 tsp ground cumin

1/4 tsp dried thyme

1/4 tsp ground coriander

1/2 tsp paprika

1 bay leaf

2 cups chopped tomatoes, peeled

4 cups chicken broth, homemade preferably

2 tbsp olive oil

1/2 tsp salt, plus more to taste

to garnish: sliced radishes, cilantro, toasted pepitas (pumpkin seeds), & chives

Directions

1For directions visit Honey, Ghee, and Me

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