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 Mexican Chicken Soup

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Female Age : 47
Location : Danville, VA
Posts : 204
Join date : 2010-10-13

PostSubject: Mexican Chicken Soup   Fri Oct 15, 2010 3:55 pm

Mexican Chicken Soup

◦1 medium onion, diced

◦3 cloves garlic, minced

◦2½ tablespoons cumin, preferably freshly ground

◦1½ tablespoons nsa chili powder

◦1½ teaspoons cayenne

◦2 (14.5 oz) cans nsa diced tomatoes

◦3 cups nsa chicken broth, preferably homemade

◦16 ounces cooked chicken, cut into bite-sized pieces

◦½ cup fresh cilantro, chopped

Preheat large (3 quart) pot over medium-high heat. Add onions and garlic, and cook for 3-5 minutes, until onions are translucent. Use a bit of chicken broth to keep onions from sticking to the pot. Add tomatoes and chicken broth, bring to a boil.
Reduce heat to a simmer, and add chicken. Simmer for 20 minutes. Stir in cilantro, and simmer for 5 minutes more.

Note: You don't HAVE to use freshly ground cumin, but it tastes so much better if you do. You can buy whole cumin (comino) seeds and grind them up in your coffee grinder. I think the fresh cilantro is a must though - the dried stuff just isn't the same...

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E

This Recipe Contains: Protein B, Free Veggies


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