Ingredients:
2 tablespoons olive oil
1 medium green peppers, seeded, diced medium ( about 1/2 lb, 1 1/2 cups)
1 small red onions, peeled and chopped ( about 1/4 lb, 3/4 cup)
1 large garlic cloves, peeled and finely chopped
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon oregano leaves, crushed
1/8 teaspoon ground cinnamon
1 pinch ground cloves
3 medium plum tomatoes, peeled, seeded, diced medium ( about 1 lb total)
4 (14 ounce) cans reduced-sodium chicken broth
1 limes, sliced, plus
2 limes, juice of ( 2-4 Tbsp)
1/2 cup fresh cilantro, chopped
3 cups shredded cooked chicken or 3 cups shredded cooked turkey
1 avocados, peeled, diced medium
cilantro ( to garnish)
Directions:
Heat oil in large stockpot over medium-high, until oil faintly smokes. Add pepper and onion. Cook, stirring occasionally until soft but not brown, 3-4 minute.
Add garlic, cook, stirring 1 minute Add salt, cumin, oregano, cinnamon and cloves; cook, stirring 1 minute Add tomatoes, stock, sliced lime and cilantro; simmer 10 minute.
Add juice of 2 limes to soup. Add chicken. Season to taste with salt and pepper. Bring back to simmer.
Ladle into warmed bowls. Garnish with avocado and cilantro.
Servings: 10
Time preparation: 20 min.
Time total: 40 min.