YUMMMMMMMYYYY!! This is what was for dinner tonight!
1/2 cup each diced vegetables: yellow bell pepper, red bell pepper and tomato
1/2 cup roasted green chile, cut into small dice (optional)
2 tablespoons vegetable oil, plus more for frying
4 cups chicken broth
2 tablespoons finely chopped garlic
1/4 teaspoon ground cumin
2 cups shredded chicken
3 tablespoons cornstarch
Chopped cilantro leaves, as needed
1 tablespoon lime juice
corn tortilla chips
***just a note on the chicken*** we had chicken tacos a few days before and used the left over chicken from that. Here's how I make that....very easy and delicious!! I take four frozen chicken breasts and put them in my crock pot. Add one can mild green chile enchilada sauce and sprinkle in some taco seasoning. Cook on low for about 8 hours. You could freeze it if you like for casseroles and this yummy soup! It's definitely a favorite in our house.
Saute veggies and chile briefly in about 2 tablespoons of vegetable oil for 3 to 4 minutes. When veggies are limp, add the broth, garlic and cumin, bring to boil. Reduce heat, add chicken and simmer for 10 to 15 minutes
To finish the soup, you've got to make some slurry. This will add just a little body to the soup. With the cornstarch in a cup-sized container, mix as little cold water as possible to form a thing paste. Bring the soup back up to a boil; stir with 1 hand and pour the slurry in slowly with the other. Continue to cook on high heat for a minute, then reduce to low. The will look cloudy at first but will clear up and thicken slightly. Remove from heat...add cilantro and lime juice.
Garnish with fresh avocado slice, sour cream and tortilla chips. YUM-O!!!