I hate to state the obvious, but man are these two weeks in Minnesota BRUTAL! All I want are my PJ’s and a hot bowl of soup. So I’m giving you the only gift I can when it’s well below zero–a flavorful, hearty, citrusy, and most satisfying soup.
Serve with avacado, red onion, sour cream, and cilantro, and dream of warmer days ahead.
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Ingredients
- 2 Tbls. olive oil
- 1 pound boneless skinless chicken breasts (cubed)
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1 Tbls. ground cumin
- 2 tsp. dried oregano
- 2 tsp. hot Mexican chili powder
- 1 tsp. paprika
- 1 tsp. salt
- 1 tsp. ground pepper
- 1 11 oz. can tomatillos, chopped
- 1/4 cup fresh lime juice
- 1 quart, chicken broth
- 1/2 cup quinoa
- for the toppings:
- Fresh cilantro
- Sour cream
- Red onion, minced
- Avocado slices
Instructions
- Heat a Dutch oven over medium high heat and add olive oil. Season chicken with salt and pepper and add to Dutch oven. Cook 5-7 minutes until browned. Remove to a plate.
- Add onion, garlic, and jalapeno and saute 5 minutes. Add chicken back in along with spices and tomatillos. Stir to incorporate thoroughly. Add lime juice and chicken stock and bring to a boil. Add quinoa and reduce heat to medium. Simmer 20 minutes and taste to adjust seasonings.
- Serve with cilantro, sour cream, red onion and avocado.
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