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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 2 - Chicken Breasts (Browned and diced into 1/4 inch cubes)

1/4 - 1/2 - Green Bell Pepper (small diced)
1/4 - 1/2 - Red or Yellow Bell Pepper (small diced)
1/2 - Small Yellow Onions(Chopped)
3 - Stalks Celery(Diced)

1 - Tbsp minced Garlic
1 - Tbsp Chili Powder
1/2 - tsp cumin
1 - tsp Black pepper
1/2 - tsp Coriander

4 - Tbsp Olive Oil divided
6 - Tbsp Butter

4 - Cups Chicken Stock
1 - Tbsp Tomato Paste
4 - 6 - Stems Cilantro leaves(Chopped)

Fried corn tortilla strips
1/2 Diced Tomato
Grated Cheddar and Jack cheese for garnish
How To Prepare: Preparation:
1.Salt and Pepper Chicken
Brown chicken in saute pan with 2 Tbsp Olive Oil and 2 Tbsp Butter, remove from pan and set aside covered.
Don't dice chicken yet. Keep juices in pan

2.In a medium pot melt 4 Tbsp of butter and 2 Tbsp of the olive oil. Place bell pepper,onion,celery,garlic in the pot.Saute over medium heat until vegetables are transparent and lightly brown
3. Add chicken stock to vegatables.
Add Tomato paste
Add chili powder,cumin, coriander, pepper, salt and stir.
Towards the end add cilantro.Bring to a simmer
4.Dice Chicken and add along with pan drippings to pot, Simmer for 10 - 15 minutes until chicken is completely cooked.
Salt and pepper to taste
5.Ladle soup into bowls and sprinkle with 2 tortilla strips and grated cheese.
Garnish with diced tomato,avacado and cilantro if desired
Number of Servings: 2
Carbs per serving - include all nutritional information if known: 18 - 23 Total Carbs if tortilla strips are used
Preparation Time: 20
Effort (Easy, Average, Difficult): Easy

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