June 25, 2017
Fresh Tomatoes, Soups/Stews, Poultry,
Chicken, Fruit, Tomato, Vegetables, Garlic, Mexican, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Winter, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Make it from scratch, Boneless Pieces, Kosher Meat more
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"This is out of my "Biggest Book of Low-Carb Recipes" cookbook. The bright flavors of the Yucatan dance in your mouth as you sip this highly spiced soup. Lime juice provides a tangy surprise."
In a Dutch oven cook chicken and garlic in hot oil over medium-high heat until chicken is no longer pink. Stir in chili powder, cumin, and if desired, red pepper flakes. cook and stir for 30 seconds. Stir in chicken broth and green onion. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove form heat. Stir in tomato and lime juice.
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Definitely delicious! Big bold flavours with hints of fresh tomatoes and the lime just finishes it off perfectly. Had as soup the first night and thickened the rest with added veggies over pasta last night. Yummy! Saving this soup recipe for sure! Thanks for sharing Teresa! Made for Billboard Recipe Tag.