MEXICAN CHICKEN OR BEEF SOUP – PHASE 2Jess Arroyo
100g cooked chicken, shredded into bite-sized pieces
3-4 cloves minced garlic
1 t cumin 1/2 t onion powder
1/2 t chili powder
1/2 t cayenne (use less if you don’t want it as spicy)
diced tomato – you can use canned tomato
2-3 cups homemade chicken broth
1/4 c fresh chopped coriander (optional)
Preheat pot over medium-high heat.
Add garlic, and cook for 3-5 minutes. (Heat until you see little bubbles around the garlic.)
Use a bit of your broth to keep garlic from sticking to the pot, if necessary.
Add tomatoes, chicken broth, and onion powder, cumin, chili powder, cayenne.
Bring to a boil.
Reduce heat to a simmer, and add chicken.
Simmer for 20 minutes.
Stir in coriander, and simmer for 5 minutes more.
Use beef as an alternative.
By Jess Arroyo