Mexican Soup-Quick

Name: Mexican Soup-Quick
Ingredients: 1/2 white onion, chopped/ or, 1/2 container of already chopped; 6 peeled garlic cloves/ 6 tsp garlic paste; 1/2 bell pepper, red or orange, chopped; olive oil; 14.5 oz canned diced tomatoes with mild green chilies; 1 14.5 canned diced tomatoes, or pureed tomatoes; 4cups chicken stock-or 5 to taste; Chicken tenders-uncooked, chopped; 1 squash chopped; 1 Zucchini chopped; 1/2 teaspoon dried oregano, crumbled; 1 teaspoon coarse salt; 1/2 cup salsa; LimeCumin; Top with; Fresh Cilantro leaves; Avocado, chopped

17 ingredients

12 steps

Ingredients

1/2 white onion, chopped/ or, 1/2 container of already chopped
6 peeled garlic cloves/ 6 tsp garlic paste
1/2 bell pepper, red or orange, chopped
olive oil
14.5 oz canned diced tomatoes with mild green chilies
1 14.5 canned diced tomatoes, or pureed tomatoes
4cups chicken stock-or 5 to taste
Chicken tenders-uncooked, chopped
1 squash chopped
1 Zucchini chopped
1/2 teaspoon dried oregano, crumbled
1 teaspoon coarse salt
1/2 cup salsa
LimeCumin
Top with
Fresh Cilantro leaves
Avocado, chopped

Directions

1

Preparation
2

Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking.
3

Add enough olive oil to thinly coat the bottom.
4

Add onions and chopped bell peppers.
5

Sautee until almost soft
6

Add chopped garlic.
7

When soft add entire can of tomatoes, chicken stock and salsa-
8

Stir to blend and bring to a simmer
9

Add raw chicken pieces, and chopped squash, zucchini, and simmer
10

When chicken is done add Cumin, lime juice and , salt to taste
11

topping to each bowl of soup with:
12

chopped avocado and fresh chopped cilantro leaves