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Mexican soup
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Ingredients | |
1 1/2 lbs. | boneless skinless chicken breasts |
1 medium | yellow onion, diced |
1 | bell pepper, thinly sliced |
1 | jalapeno, diced |
2 cloves | garlic, minced |
1 15-oz. can | diced tomatoes |
2 cups | chicken stock |
1 tbsp | chili powder |
1 tbsp | cumin |
1 tsp | dried oregano |
1/2 tsp | paprika |
Salt, to taste | |
freshly ground pepper, to taste | |
2 tbsp | fresh cilantro, chopped |
1 | avocado, pitted and sliced |
Instructions
Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.
Notes
Servings: 4-6
Recipe uploaded with Shop'NCook for iPhone.
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