Susan’s Mexican Chicken Soup
Ingredients
- 1 T. EVOO
- ½ cup Chopped onion
- 1 med. Poblano pepper, seeded and chopped
- 1 med. Yellow or red bell pepper, seeded and chopped
- 2 cloves garlic, minced
- ½ tsp Salt
- 4 cup chicken bone broth (homemade is best)
- 1 can fire-roasted tomatoes, diced
- 2 tsp. Chili powder
- 3 cup shredded cooked chicken
- Chopped fresh cilantro
- Avocado
- Lime
Directions
- 1. Heat the EVOO in a large pot over medium-high heat. Add the onion, poblano pepper, bell pepper, garlic, and salt. Sauté until vegetables are slightly tender, 3-5 minutes.
- 2. Stir the broth, tomatoes, and chili powder into the pot and bring to a boil. Reduce heat and simmer for 10 minutes. Add the chicken and heat through.
- 3. Serve with cilantro, avocado and lime