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1 T. butter
2 T. olive oil
1 onion (I prefer a bunch of green onions), chopped
5 cloves garlic, chopped
2 t. paprika
3 1/2 cups chicken broth
6 boneless skinless chicken thighs, cubed
1 can stewed tomatoes
4 oz. green chiles
1/4 t. ground cumin
Monterey Jack, cubed, or shredded cabbage
salt to taste
various vegetables, chopped
How To Prepare:
Melt butter and oil together. Saute onions and garlic for a mintue, then add chicken and saute until color changes. Add paprika and saute one minute longer. Add broth, tomatoes and chile. Add whatever vegetables you like (carrots, chinese radish, zucchini, etc.). Add cumin and simmer until vegetables are tender. Season with salt if needed. Cut cheese into chunks or shred some cabbage. Put some cheese chuncs or shredded cabbage into the bottom of serving bowls and ladle the soup over the top.
Number of Servings:
Carbs per serving - include all nutritional information if known: