Mexican Chicken Soup

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Kitchen Preserve
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 tbsp olive oil

12 cup chicken stock

3-4 cup cooked chicken meat

1 x yellow onion, diced

6 x cloves garlic, minced

3 x carrots, peeled and diced

6 x celery stalks, diced

1 x green pepper, diced

1 x jalapeno pepper, diced

1 1/2 cup black beans, cooked and rinsed

1 cup corn, fresh or frozen

1 x bay leaf

2 x New Mexico chilies, seeded and torn into pieces

1 tsp cumin ground

1 tsp coriander seed, ground

1 tsp chili powder, ground

1 tsp oregano, dried

Salt and pepper to taste

2 x tomatoes, diced

2 x limes, cut in half, to squeeze over the soup

1/4 cup fresh cilantro, roughly chopped

2 x avocados, diced

1 cup cabbage, shredded

1 x jalapeno or serrano pepper, diced (optional)

2 x corn tortillas

more oregano, if desired

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