Wednesday, February 29, 2012
This is a quick and easy Mexican soup, and as always it's gluten free. You can also easily make this dinner dairy-free by leaving off the cheese topping.
2 large red bell peppers
2 large yellow onions
2 lbs boneless skinless chicken
2 32oz containers of chicken stock
1 Tbsp Mexican style chili powder
1 tsp garlic powder
2 tsp cumin
1 tsp Mexican oregano
In a dutch oven or soup pot heat 1 Tbsp of olive oil on medium high heat. Thinly slice the red pepper and onions into long thin strips. Saute in the olive oil until browned and softened - about 15 minutes. Remove peppers and onions. Cut chicken into long thin pieces and saute in the same pot. Cook until browned and cooked through. Add spices to the pot with the chicken and return the peppers and onions. Cover with the chicken stock and simmer for 30-60 minutes or until everything is soft. Enjoy with your favorite toppings.