Make this. Make it now. It is so good! The soup is filling but not heavy, and the lime, avacado, and cilantro provide light finishing flavors that make it a satisfying summer meal. As an added bonus, this meal is healthy, full of vitamins and complete proteins.
1 pound boneless skinless chicken breasts
1 teaspoon cumin
1 teaspoon fajita seasoning
1 tablespoon seasoned salt
1/2 medium yellow onion, diced
1 large carrots, peeled, diced
1/2 teaspoon crushed red pepper flakes
1 green bell pepper, diced
4 cloves garlic, minced
1 zucchini, diced
1 can fire roasted diced tomatoes
1 can diced tomatoes
1/2 teaspoon chipotles in adobo, chopped
2 jalapeno peppers, deseeded, diced
6 cups chicken broth
1/2 cup dried quinoa
1 small can mild green chilies
2 teaspoons cumin
1 teaspoon dried oregano
2 tablespoons chili powder
1 can sweet corn
1 teaspoon salt
1/4 cup cilantro, washed, chopped
2 teaspoons lime juice
Baked tortilla strips
Cut the chicken breasts into bite-sized pieces and season with cumin, fajita seasoning, and seasoned salt.
Heat oil in a stockpot over medium-high. Add the chicken, onion, carrots, and red pepper. When the chicken is almost cooked through, add the green pepper. Allow to cook for an additional 2-3 minutes, stirring occassionally. Reduce the heat to medium and add the chopped garlic. Stir the pot regularly to prevent burning for an additional 5 minutes.
Add the zucchini, diced tomatoes, chipotle peppers, jalapenos, chicken broth, quinoa, green chilies, cumin, oregano, chili powder, corn, and salt. Heat over medium for 30 minutes.
Before serving, add cilantro and lime juice to taste.
Garnish with avocado slices, baked tortilla strips, and shredded cheese. I cut flour tortillas into thin strips with a pizza cutter and quickly crisp them under a broiler.
receipe adapted from skinnygourmet.blogspot.com