This is one where those title words caught my foodie eye!! The jalapenos spice it up, just the way I like it. Hope you will, too!! If jalapenos scare you, (and do wear gloves when slicing), just make sure to remove all the seeds and membranes, or use a milder pepper.
(serves 4)
2 skinless, boneless chicken breasts (I would use chicken thighs*)
1 T. extra* virgin* olive oil
1 large sweet onion, chopped, divided
3 limes, juiced
1 cup chopped cilantro, divided
2 jalapeno peppers, halved and thinly sliced
3 cloves garlic, minced
4 cups water
2 T. reduced-sodium chicken bouillon powder
3 large firm-ripe avocados, cut into chunks
1/4 cup crumbled queso fresco, or to taste
Warm tortilla chips (I would use lime multi-grain*)
Sour cream, creme fraiche, or plain Greek yogurt*, if desired
Bring a small pot of water to a boil. Add chicken; boil until an instant read thermometer inserted into the center reads at least 165, about 7 mins. Drain. Run cool water over chicken to speed cooling process. Shred or finely slice chicken. Heat olive oil in a large pot over med. heat. Add 1/2 of the onion, lime juice, 1/2 cup cilantro, jalapenos peppers, and garlic, and cook until onion is slightly greenish in color, about 5 min. Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 min. Stir chicken into the pot. Ladle soup into 4 bowls. Top with the remaining onion, cilantro, avocado, and queso fresco. Top with a dollop of the dairy choices, if desired, and serve with the tortilla chips. YUMOLA!!!
"Your life is what you pay attention to."
Love,
MM
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