Mexican Chicken Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 tbsp olive oil
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 jalapeno, finely chopped (leave the seeds in if you want more heat)
1 28 oz can fire-roasted tomatoes
1 4 oz can diced green chiles
4 cups chicken stock
2 tsp cumin
1 tsp salt
2 cups cooked chicken, shredded
Juice of 1 lime
Salt and pepper to taste
2 tbsp cilantro, chopped
1 avocado, diced
Instructions:
Serves: 4
Heat olive oil in a large pot over medium high heat. Add onion, pepper, garlic and jalapeno. Saute until onions are translucent, about 7 minutes. Add tomatoes, chiles, stock cumin and salt bring to a boil. Turn heat down to low and let simmer for 15 minutes.
Add cooked chicken and simmer for 5 more minutes, until chicken is cooked through. Add lime juice to soup. Season with salt and pepper to taste. Serve warm. Garnish with fresh cilantro and avocado.
From snarkandpepper.com