Elements
TART
COMBINATION:
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground coriander
1 teaspoon dried oregano
2 1/2 teaspoons chili powder .
2 teaspoons ground cumin
1 teaspoon cracked black pepper.
2 teaspoons ground cumin
1 teaspoon cracked black pepper.
1/2 teaspoon kosher salt
SOUP:
1 tablespoon canola oil, separated.
2 cups chopped sweet onion
1 cup chopped red bell pepper
SOUP:
1 tablespoon canola oil, separated.
2 cups chopped sweet onion
1 cup chopped red bell pepper
1 1/4 pounds skinless, boneless chicken breasts, cut into
1/2-inch-wide strips .
1 cup chopped yellow bell pepper .
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 tablespoon minced garlic
1/2 teaspoon salt .
2 cups fresh corn kernels .
2 cups fresh corn kernels .
1 (28-ounce) can fire-roasted crushed tomatoes, untrained
2 tablespoons fresh lime juice .
1 (32-ounce) carton fat-free, a smaller amount -sodium chicken broth .
RELISH:
1 teaspoon grated lime rind.
2 tablespoons fresh lime juice .
1 (32-ounce) carton fat-free, a smaller amount -sodium chicken broth .
RELISH:
1 teaspoon grated lime rind.
Cilantro sprigs (optional).
1/3 cup chopped green onions
1/2 cup chopped fresh cilantro
1 diced peeled avocado .
3 ounces quos fresco, crumbled
3 ounces quos fresco, crumbled
Planning
----------------
----------------
1. To
ready spice blend, combine first 6 ingredients in a small bowl.
2. To ready soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons piquancy mix more than poultry. Sauté 8 minutes or until done; cool. Chop chicken; set aside.
3. Warmth leftover 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Spread vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. decrease heat; simmer 15 minutes. Mix lime juice.
4. To ready relish, Mix chopped cilantro and next 4 ingredients (through avocado).
5. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if wanted.
2. To ready soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons piquancy mix more than poultry. Sauté 8 minutes or until done; cool. Chop chicken; set aside.
3. Warmth leftover 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Spread vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. decrease heat; simmer 15 minutes. Mix lime juice.
4. To ready relish, Mix chopped cilantro and next 4 ingredients (through avocado).
5. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if wanted.
0 comments :
Post a Comment