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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. chicken (shredded)
- 1 Tbsp. olive oil
- 1 cup diced onion
- 2 red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 1/2 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. salt
- 7 oz. green chilies
- 32 oz. chicken stock
- 4 cups hot water
- 3 Tbsp. tomato paste
- 15 oz. cans black beans (drained)
- 3 Tbsp. cornmeal (optional)
- 5 corn tortillas (cut into strips)
- lime wedges (i’m always tempted to skip this topping, but it’s a fave with this soup)
- sour cream
- avocado (diced)
- diced red onion
- salsa (or pico de gallo)
- cheddar cheese (grated, or mexi blend)
- cilantro
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