Mexican Soup-Quick

• 1/2 white onion, chopped/ or, 1/2 container of already chopped
• 6 peeled garlic cloves/ 6 tsp garlic paste
• 1/2 bell pepper, red or orange, chopped
• olive oil
• 14.5 oz canned diced tomatoes with mild green chilies
• 1 14.5 canned diced tomatoes, or pureed tomatoes
• 4cups chicken stock-or 5 to taste
• Chicken tenders-uncooked, chopped
• 1 squash chopped
• 1 Zucchini chopped
• 1/2 teaspoon dried oregano, crumbled
• 1 teaspoon coarse salt
• 1/2 cup salsa
• LimeCumin
• Top with
• Fresh Cilantro leaves
• Avocado, chopped

1. Preparation
2. Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking.
3. Add enough olive oil to thinly coat the bottom.
4. Add onions and chopped bell peppers.
5. Sautee until almost soft
6. Add chopped garlic.
7. When soft add entire can of tomatoes, chicken stock and salsa-
8. Stir to blend and bring to a simmer
9. Add raw chicken pieces, and chopped squash, zucchini, and simmer
10. When chicken is done add Cumin, lime juice and , salt to taste
11. topping to each bowl of soup with:
12. chopped avocado and fresh chopped cilantro leaves

white onion, garlic, bell pepper, olive oil, tomatoes, tomatoes, chicken, chicken, zucchini, oregano, coarse salt, salsa, limecumin, cilantro, avocado

Taken from www.epicurious.com/recipes/member/views/mexican-soup-quick-52656521 (may not work)