START TO FINISH: 30 minutes
MAKES: 4 servings
12 ounces skinless, boneless chicken breasts, cut into bite-size pieces (or an equal amount of frozen or dehydrated vegetarian chicken alternative)
Kosher salt (optional)
Freshly ground black pepper (optional)
3 cloves garlic, minced (1 1/2 teaspoons minced)
1 Tablespoon extra-virgin olive oil
1 Tablespoon hot chili powder
1/2 teaspoon cumin seeds, crushed, or 1/4 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper (optional)
2 (14-ounce) cans chicken broth (or vegetable broth)!
1/2 cup chopped green onions
1 large tomato, chopped
3 Tablespoons lime juice
1 Tablespoon chopped fresh cilantro
If desired, season chicken with kosher salt and black pepper.
In a Dutch oven, cook chicken and garlic in hot oil over medium-high heat until chicken is no longer pink.
Stir in chili powder, cumin seeds, and, if desired, crushed red pepper.
Cook and stir for 30 seconds.
Stir in chicken broth and green onions.
Bring to boil; reduce heat.
Simmer, uncovered, for 10 minutes.
Remove from heat.
Stir in tomato, lime juice, and cilantro.
Source: Sonoma Diet Daily email newsletter
Posted by LuAnn for KRT