Soups - FridgeAndPantry.com

Ingredients

• Heat the oil in a large soup pot
• Saute the onions over moderate heat until translucent
• Add the garlic and saute until the onion is lightly golden
• Add the remaining ingredients and bring to a simmer
• Cut chicken into 1-inch pieces
• Saute chicken, red peppers, onions and garlic in oil in a Dutch oven about 5 minutes or until chicken is almost cooked
• Add chili powder, cumin and coriander; cook 3 minutes
• Stir in beans, tomatoes with their liquid, and beer
• Cut the spinach into very thin strips (chiffonade)
• In a saucepan, heat the chicken broth over medium heat and add the lemon juice and zest and the chicken
• Turn heat on to medium high; fill a large stock pot 3/4 full with water - use filtered, if possible
• Rinse chicken breasts under cold water and place into pot
• Slice carrots and celery
• Dice onions
• Prepare garlic and grate ginger
• Cube sweet potatoes
• Add prepared ingredients to stock pot along with bay leaf, some black pepper, some sea salt, and cayenne pepper
• In a medium stockpot heat the broth over medium heat and saute the onion and garlic until tender
• Add the tomatoes and their juice, orange juice, orange zest, cinnamon, nutmeg, ginger and salt and pepper
• In a medium-sized stockpot, heat 2 tablespoons broth over medium heat and saute the onion, celery, carrots and garlic for 3 to 5 minutes, until the onions are translucent