A friend of mine was telling me about this delectable soup she gets at Mexican restaurants. She inspired me, and here is my version of it (haven’t had the ‘real’ one yet!)
1 bell pepper-chopped
1 large purple onion-chopped fine
6 garlic cloves-minced
2 C shredded chicken
2 quarts homemade chicken stock
4 T of healthy fat of choice (I did butter and lard)
1 lime juiced (approx 1/4 C)
Raw cheddar cheese-shredded
SPICES: 2 t cumin, 1 t chili powder, ¼ t cayenne pepper, S&P to taste
- Sauté onion and pepper in fat for 5 minutes, add garlic until fragrant.
- Add stock and carrots and cook until all veggies are tender. (approx 20 minutes)
- Add lime juice, chicken and spices and simmer for another 10 minutes.
- Serve with loads of fresh avocado and cheddar cheese (cultured cream would be fabulous too).