|
2 c cooked and shredded chicken (about 14 oz) 1 Tbsp olive oil 1 c chopped red bell pepper 1 c finely chopped scallions 2 cloves garlic, minced 1 medium tomato, chopped 2 1/2 tsp chili powder 1 1/2 tsp ground cumin 1 tsp paprika 1/2 tsp salt 1/8 tsp black pepper 4 c chicken stock 1/4 c chopped cilantro lime wedges for serving diced avocado for serving Sauté bell pepper in olive oil over medium heat until it sweats, about 5 minutes. Add scallions, garlic, tomatoes and seasonings; sauté for one minute. Add stock and chicken, bring to a boil, reduce heat and simmer, covered, for 20 minutes. Add cilantro at end. Serve with diced avocado and lime wedges. This recipe was added: 4 September 2021 |