Chicken Soup with Pepper Leaves and Chiles
| Yield: | 1 Servings |
| Categories: |
| 2 | Chicken or turkey breasts (cubed) | |
| 4 | Garlic cloves | |
| 2 | tb | Canola oil (about) |
| 1/4 | tb | Chopped ginger |
| 1/4 | c | Chopped or diced onion |
| 2 | c | Chile leaves (any variety) |
| 2 | Jalapeno, cayenne or serrano peppers | |
| 1/2 | c | Diced potatoes |
| 1 | Poblano pepper (roasted, peeled & sliced) | |
| 3 | Sliced mushrooms (up to 4) | |
| 1 | Zucchini squash (diced) | |
| 2 | c | Water (up to 3) |
| Fish sauce to taste (bullion cubes can be used as a substitute) |
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