Mexican Chicken Vegetable Soup with Cocoa
| Yield: | 3 Servings |
| Categories: | Chicken, Vegetables |
| 1 | tb | All-purpose flour |
| 1 1/2 | ts | Olive oil |
| 3 | Cloves garlic; minced | |
| Salt; as needed | ||
| Coarsely ground pepper; to taste | ||
| 1 | Shallot; diced | |
| 1 | Skinless boneless chicken breast halve; chopped | |
| 1/2 | ts | Unsweetened cocoa powder |
| 1/4 | ts | Dried oregano |
| 1/4 | ts | Ground cumin |
| 4 | c | Juice from tomatoes; PLUS water and/or chicken base |
| 1 1/2 | c | Chopped tomatoes; see pantry |
| 3/4 | c | Mixed vegetables; see pantry |
| 1/8 | ts | Red pepper flakes |
| 1 | ts | Dried parsley |
| 3 | tb | Chopped fresh cilantro; or to taste |
Advertisement