Thanks to Ilene Robbins, owner of Camp Ilene's doggy day care in Corona (and Addy and Sasha's mom away from home), for this recipe. She gave us some to take home when we picked up the pups a few weeks ago on a "cold" SoCal winter day, and it was awesome! Really, really good, chock full of healthy ingredients, and super easy to make! I substituted rotisserie chicken for the diced chicken breast, added extra cumin and some Mexican oregano.
Ingredients:
Meat from 1 rotisserie chicken, shredded or
2 lbs. diced chicken breast or boneless, skinless chicken thighs
2 tbsp. olive oil
4 cloves garlic, minced
5-6 scallions, chopped
2-3 Jalapeño or Serrano peppers, seeded and minced
4 medium ripe tomatoes, chopped
4 medium carrots, peeled and diced
2 48-oz. boxes low sodium chicken broth
1 1/2 tsp. ground cumin
1/2 tsp. black pepper
3/4 tsp. salt
1 tsp. Mexican oregano
Juice of 2 limes (4 tbsp.)
1 cup chopped fresh cilantro
Garnishes:
Cubed fresh avocado (sprinkled with lime to keep them from turning brown)
Shredded fried or baked tortilla strips
Lime wedges
Chopped fresh cilantro
Optional:
Next time I might try to add some chopped red onion (sautéed with the garlic in the beginning), corn kernels, and 1 tsp. of chipotle powder.
1. Heat olive oil over medium high heat in a saute pan. Add the scallions, jalapeños and garlic and saute about 1 minute or until fragrant.
2. Add the carrots and tomatoes.
3. Add the chicken stock, cumin, black pepper, salt, and Mexican oregano.
4. Add the chicken, bring to a boil, reduce heat, cover, and simmer 10 minutes.
5. Stir in lime juice and 1 cup fresh cilantro.
6. Ladle into individual soup bowls and top with diced avocado, tortilla strips, and lime wedges on the side.
Meat from 1 rotisserie chicken, shredded or
2 lbs. diced chicken breast or boneless, skinless chicken thighs
2 tbsp. olive oil
4 cloves garlic, minced
5-6 scallions, chopped
2-3 Jalapeño or Serrano peppers, seeded and minced
4 medium ripe tomatoes, chopped
4 medium carrots, peeled and diced
2 48-oz. boxes low sodium chicken broth
1 1/2 tsp. ground cumin
1/2 tsp. black pepper
3/4 tsp. salt
1 tsp. Mexican oregano
Juice of 2 limes (4 tbsp.)
1 cup chopped fresh cilantro
Garnishes:
Cubed fresh avocado (sprinkled with lime to keep them from turning brown)
Shredded fried or baked tortilla strips
Lime wedges
Chopped fresh cilantro
Optional:
Next time I might try to add some chopped red onion (sautéed with the garlic in the beginning), corn kernels, and 1 tsp. of chipotle powder.
1. Heat olive oil over medium high heat in a saute pan. Add the scallions, jalapeños and garlic and saute about 1 minute or until fragrant.
2. Add the carrots and tomatoes.
3. Add the chicken stock, cumin, black pepper, salt, and Mexican oregano.
4. Add the chicken, bring to a boil, reduce heat, cover, and simmer 10 minutes.
5. Stir in lime juice and 1 cup fresh cilantro.
6. Ladle into individual soup bowls and top with diced avocado, tortilla strips, and lime wedges on the side.
Chopped cilantro, jalapeños, diced tomatoes, chopped green onion, diced carrots, minced garlic.
Heat 2 tbsp. olive oil over medium high heat. Add scallions, jalapeños, and garlic and saute about 1 minute until fragrant.
Add the carrots and tomatoes.
Add chicken broth.
Add cumin, black pepper, salt and Mexican oregano.
Add chicken, bring to a boil, reduce heat, cover, and simmer for about 10 minutes.
Stir in lime juice.
Stir in 1 cup chopped cilantro.
Ladle into individual serving bowls and garnish with diced avocados, tortilla strips, and fresh lime wedges on the side.
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