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Mexican Chicken Soup

Mexican Chicken Soup

5 cups chicken broth                                
1 T. Avocado Oil
1 medium red onion, diced
1 red pepper, diced 2 garlic cloves, minced
1/4 c. fresh chopped cilantro
1/4 t. black pepper 1/4 t. salt
1 t. cumin
1 bay leaf 1/2 c. frozen sweet corn
2 cups cooked chicken
1/2 c. short grained brown rice 1 serrano pepper, minced
Juice from 2 limes Zest from 1 lime


Combine onion, red pepper, and garlic and seasonings (except cilantro) with avocado oil in a pot over the stove. Cook for about 6-8 minutes. Add broth, chicken, rice, sweet corn, serrano pepper and bring to a boil. Simmer about 30 minutes, stirring regularly. Reduce heat and add cilantro, lime zest, and lime juice. Discard bay leaf before serving. Garnish with additional cilantro and serve with tortilla strips.

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