Baja Chicken Soup

"This is my take on chicken tortilla soup. Low fat but still very filling. Hope you like it!"
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
Ready In:
45mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • Season chicken with salt and pepper. In a large saucepan, brown in a little oil on all sides. Remove, and set aside.
  • Add onions, garlic, bell pepper, and jalapeno to pan. Saute until vegetables have softened. Add the cumin, coriander, chili powder, and oregano to pan. Cook and stir another minute.
  • Add the broth, tomatoes, corn, and chicken. Bring soup to a boil, then reduce heat, and simmer for 20 minutes.
  • Just before serving, stir in the lime juice and cilantro. Top with any or all of the garnishes.

Questions & Replies

  1. How much does the chicken weigh?
     
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Reviews

  1. Delicious! I started to make this last night for today and realised I didn't have corn. So I finished cooking it leaving out the corn, lime, fresh coriander and garnishes. Today while I was in town I purchased corn, added it to the soup tonight and then finished the recipe as written. The flavours are delicious and it was so easy to make. Thank you Cat Berner
     
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RECIPE SUBMITTED BY

I'm a first generation Florida native, having grown up in a small town right on the edge of the Everglades. My family is originally from Georgia, and I come from a long line of great Southern cooks! Growing up, we didn't have much money, so most of the meat on the table came from what my dad hunted and killed. He swears that when I was little I used to eat the crunchy toes off deep fried frog legs. Thankfully my palate is a bit more sophisticated now! The kitchen was definitely my mother's domain, so if my sister and I were ever in the kitchen it was usually just to snatch a bit of whatever Mom was cooking! It wasn't until I moved away to college that I really started to enjoy cooking myself. <br>While I'm all for 30-minute meals and quick dinners, I get my greatest satisfaction from meals where I can slow down and really enjoy the cooking process. Isn't that what it should be all about? If you're just rushing through, you can't really connect with the food itself. <br>Now that I live in Canada(husband is Canadian) I've been exposed to many new ethnic cuisines, which I love to experiment with. But the foods of my childhood will always be what's closest to my heart.
 
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