Mexican Fusion Chicken Soup

• FOR THE STOCK:
• 1 quart Chicken Stock
• 1 whole Jalapeno Pepper, Chopped
• 4 cloves Garlic, Finely Minced
• 1 stalk Lemon Grass, Quartered
• 2 Tablespoons Lime Juice
• 3 whole Chipotle Chilies In Adobo Sauce
• FOR THE SOUP:
• 1 teaspoon Extra Virgin Olive Oil
• 1 bunch Scallions, Chopped
• 4 ounces, weight Can Chili Peppers
• 1 whole Red Pepper, Diced
• 2 cloves Garlic, Chopped
• 1 teaspoon Flour
• 4 whole Chicken Breasts
• 15 ounces, weight Diced Tomatoes
• 15 ounces, weight White Beans
• 1 pinch Salt
• 1 pinch Pepper
• 5 sprigs Cilantro For Garnish

1. For the stock, add all ingredients to a large sauce pan and allow to boil. Reduce to low and allow to simmer for about 20 minutes to allow for the integration of flavors. Remove from heat and strain, leaving just the liquid.
2. For the soup, in a large saue pan, add oil and scallions. Cook scallions on medium until they are tender, about 2 minutes. Add chili peppers, red peppers and garlic. Add flour and coat everything, cook about 1 minute. Add chicken to the pan and brown on both sides (about 2 minutes each side). Remove and allow to cool.
3. Cut chicken into bite-sized chunks and add soup mixture and chicken back into the pan. Add tomatoes and white beans (add additional lime juice if desired). Allow mixture to simmer until chicken is well cooked, about 10 minutes. Add salt and pepper to taste and garnish with fresh cilantro.

chicken, pepper, garlic, lemon grass, lime juice, chilies, olive oil, scallions, chili peppers, red pepper, garlic, flour, chicken breasts, tomatoes, weight white beans, salt, pepper, cilantro

Taken from tastykitchen.com/recipes/soups/mexican-fusion-chicken-soup/ (may not work)