southwest chicken soup (celiac and diabetic)
4 cloves garlic, sliced
3 tbsp olive oil
1/2 bunch green onions, chopped
2 stalks celery, rough chopped
1 cubanelle pepper, quartered lengthwise and chopped (note: cubanelle is not a particularly hot pepper – it’s more like a thin skinned bell pepper with a more savory than sweet flavor – if you want hotter you can substitute an anaheim pepper or a jalapeño or just add more hot pepper flakes)
dash flaked red pepper
1 tsp sea salt
1/4 tsp coarse black pepper
5 oz chopped bacon or real bacon bits (for the love of god don’t use imitation!)
1 tsp ground cumin (this is the primary ingredient in chili powder – using it by itself gives you the flavor without the added salt that invariably goes into blended spices)
4 cups chicken stock
juice from one whole lime
15 oz can diced tomatoes (i like the petit diced)
2 cups cooked chicken, pulled or cubed
1 cup (uncooked) rice
water (as needed)
avocado (peeled & thinly sliced)
1 bunch cilantro, chopped fine
in a large soup pot, heat your olive oil on medium heat.
add sliced garlic, onions, and bacon pieces and spices (salt, pepper, cumin, and pepper flakes) cook until garlic begins to brown and onions become translucent.
add in chicken stock, lime juice, cubanelle pepper, and celery and cook for 30 minutes, still on medium heat.
add in diced tomatoes (do not drain). continue to cook for 30 minutes on medium heat
@ this point i like to move everything to the crock pot, but you can reduce the heat and allow to continue to simmer on the stove. add water as needed to keep the soup thin. Tortilla soup is a brothy soup, and should not end up thick and chunky like a stew.
in the last 30 minutes add your rice
serve in broad, shallow bowls and sprinkle cilantro on top to taste. lay 3-5 slivers of avocado in a fan-shape in the center of the bowl.