Mexican Chicken Soup W-Lime | Just A Pinch Recipes

Name: Mexican Chicken Soup W-Lime | Just A Pinch Recipes
Total time: 80 min
Ingredients: cup(s) 1 1/4 cup chopped white onion or 1 1/2 cup; clove(s) 3 cloves of garlic, minced; - 1 habanero pepper, we used 2 serrono peppers, seeded and minced; teaspoon(s) 1/4 tps of ground cinnamon; cup(s) 1/4 cup of each, yellow, red, orange anf green bell pepper; cup(s) 1 cup of canned crushed tomatoes (low sodium); quart(s) 2 quarts of chicken stock (homemade is the best); teaspoon(s) 1 tsp of dried oregano (mexican if you have); teaspoon(s) 1/ 8 tsp of berber or 1/2 tsp of sriracha hot sauce; teaspoon(s) 1 tsp of salt (we used salt for life 70% less sodium); pound(s) 1 1/2 lbs of skinless, boneless chicken thighs or breasts, trimmed of excess fat, steamed and cut in half crosswise. we used chicken quarters; cup(s) 1/3 cup of lime juice; stalk(s) 2 ribs of celery chopped; cup(s) 1/4 cup chopped carrots; cup(s) 1 cup potatoes diced; cup(s) 1/4 cup of cilantro, leaves only; cup(s) 1 cup whole kernal toasted corn; bunch(es) 1 bunch of cilantro, roughly chopped for garnish; - 2 avocados, pitted & peeled, roughly chopped for garnish; - 6 corn tortillas, cut into strips and fried; cup(s) 1 to 1 1/2 cups of canola or corn oil for frying the tortillas

www.justapinch.com

Heat oven to 350, Place tortillas in single layer on a baking sheet and heat in the oven for 10-12 mins. Flipping over after the first 5, (this will help dry out tortillas a...

View full recipe on www.justapinch.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.justapinch.com.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Steamer basket
Saucepan
Chef's knife
Cutting board
Skillet

Ingredients

cup(s) 1 1/4 cup chopped white onion or 1 1/2 cup
clove(s) 3 cloves of garlic, minced
- 1 habanero pepper, we used 2 serrono peppers, seeded and minced
teaspoon(s) 1/4 tps of ground cinnamon
cup(s) 1/4 cup of each, yellow, red, orange anf green bell pepper
cup(s) 1 cup of canned crushed tomatoes (low sodium)
quart(s) 2 quarts of chicken stock (homemade is the best)
teaspoon(s) 1 tsp of dried oregano (mexican if you have)
teaspoon(s) 1/ 8 tsp of berber or 1/2 tsp of sriracha hot sauce
teaspoon(s) 1 tsp of salt (we used salt for life 70% less sodium)
pound(s) 1 1/2 lbs of skinless, boneless chicken thighs or breasts, trimmed of excess fat, steamed and cut in half crosswise. we used chicken quarters
cup(s) 1/3 cup of lime juice
stalk(s) 2 ribs of celery chopped
cup(s) 1/4 cup chopped carrots
cup(s) 1 cup potatoes diced
cup(s) 1/4 cup of cilantro, leaves only
cup(s) 1 cup whole kernal toasted corn
bunch(es) 1 bunch of cilantro, roughly chopped for garnish
- 2 avocados, pitted & peeled, roughly chopped for garnish
- 6 corn tortillas, cut into strips and fried
cup(s) 1 to 1 1/2 cups of canola or corn oil for frying the tortillas