Serves 4 large bowls
Ingredients:
1 tsp. olive or vegetable oil
1 med. Spanish/purple onion, diced
1 Serrano pepper, seeded and diced
1-2 cloves garlic, pressed
1 tsp. cumin
1 cinnamon stick
Peppercorns
Cloves
Cheesecloth
1/4 cup cilantro
1 tomato, seeded and diced
32 oz. low-sodium organic chicken broth
3/4 tsp. sea salt
Juice of half a lime
1 chicken breast, cooked and shredded
Directions:
Take a few peppercorns, a few cloves, and break the cinnamon stick in half, placing all in a piece of cheesecloth. Take opposite ends of cheesecloth and tie into knots that meet in the center so the spices don't fall out.
In a large stock pot/Dutch oven, heat to medium and add 1 tsp. olive or vegetable oil. Saute onion and cumin until soft.
Add Serrano and garlic, cook for 1 minute. Add cheesecloth bag, cilantro, tomato, salt and broth. Simmer for 15 minutes.
(Next step optional) Take cheesecloth bag out and blend soup until smooth. (Following steps are mandatory) Add chicken, lime juice, cilantro, and return bag to soup pot. Simmer for 15 more minutes. Discard bag. Serve with more cilantro if desired.
I serve mine with an Avocado Crema that's quick and easy. Take 1 avocado, scoop out flesh and place in a food processor. Add 1 container of fat-free Greek yogurt, plain. Squeeze half of a lime over avocado and yogurt. Toss in a pinch or two of sea salt, 1/4 tsp. cumin, and a dash of chili powder. Blend. This should serve 4-6.
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