Ingredients
The following ingredients have 8 Servings
- 1 tablespoon light olive oil
- 1 medium yellow onion (chopped small)
- 3 cloves garlic (minced)
- 1 medium green bell pepper (chopped small)
- 1 medium red bell pepper (chopped small)
- 3 small carrots (sliced thin, about 1 cup)
- 1 stalk celery (sliced thin, about 1/2 cup)
- 1 medium leek (sliced very thin)
- 1 28 ounce can of petite diced tomatoes
- 1 28 ounce can stewed tomatoes
- 3 cups cooked chicken (chopped bite-size)
- 3 cups chicken broth (or 3 cups water, plus 1 tablespoon chicken base)
- 1 teaspoon chili powder (I used NM chile powder)
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt
Instruction
- In a large pot, warm the oil over medium heat. Add the onions, cook a few minutes and then add the garlic. Continue adding the vegetables, as you finish chopping them, in the order listed above. After about 10-15 minutes, when all the vegetables have been added to the pot and they are beginning to soften; add the spices, tomatoes, chicken and chicken broth. When you add the stewed tomatoes, crush them with the back of a wooden spoon, or simply reach into the soup (with clean hands) while they are still cool and use your hands to quickly crush them.
- Increase heat to bring to a simmer and then reduce the heat and allow to simmer about 5 minutes until the chicken and broth are both warm. Enjoy!
