|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
3 Cups chicken breast, cooked and chopped (I used leftover grilled chicken breast)
|
| |
1 onion, diced
|
| |
4 garlic cloves, minced
|
| |
1 jalapeno or Fresno pepper, seeds removed and finely diced
|
| |
2 – 4 oz cans of diced green chilis
|
| |
4 cups chicken broth
|
| |
2 tbsps olive oil
|
| |
2 tsps ground cumin
|
| |
1 tablespoon dried oregano
|
|
|
| |
1/4 teaspoon cayenne pepper
|
| |
Black pepper to taste
|
| |
Fresh cilantro, diced
|
| |
Avocado, diced
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender.
|
|
|
|
Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper.
|
|
|
|
Stir together and add the chicken broth. Bring to a boil, turn down to medium low, and simmer for 10 minutes.
|
|
|
|
Add the chicken and cook for another 5 minutes. Serve with fresh cilantro and avocado
|
|
|
|
Originally Submitted
1/1/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Chicken Chili Soup recipe to your own private DesktopCookbook.
|
