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In a large pot, combine the chicken broth, allspice, thyme, cinnamon, ginger and garlic and bring to a boil. Remove from the heat and add the coconut milk, carrots and chicken. Let it sit for a few minutes to heat the chicken. Get four soup bowls and place 1/4 cup of the tomato in each. Ladle broth mixture into bowls.

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Heat the oil in a large pot until hot. Add squash, onion, jalapeño and garlic. Sauté until tender and translucent. Add chicken broth, corn, jicama and tomatoes. Bring to a boil. Reduce heat and simmer until the squash is tender. Taste. Add salt and pepper, to taste.

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1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the poblano, jalapeños, cumin, taco seasoning, and a pinch each of salt and pepper. Cook for 5-10 minutes, until very fragrant. Add the chicken, salsa verde, canned chiles, and 4 cups of broth.

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Add the flour and cook, stirring constantly, for 1 minute. Add the chicken broth, cut tortillas, cumin, chili powder, salt, and cayenne. Bring to a boil, then turn the heat down to low and simmer, uncovered, for 15 minutes. Off the heat, then use a handheld immersion blender to purée the soup until completely smooth.

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Instructions. Heat olive oil and butter in large pot over medium heat. Add onions, garlic and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 10-15 minutes. Add cut corn tortillas, chili powder and cumin; continue to cook, stirring occasionally, a few minutes more.

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To Make the Corn Salsa: Whisk the lime juice, oil, 1/8 tsp salt, and a large pinch of pepper together in a medium bowl. Add the corn and cilantro and mix well. Let stand to blend the flavors while making the soup. Process the tortilla strips in a food processor until finely ground. Add the flour and salt and pulse until combined.

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to blend the flavors while making the soup. 5. To Make the Soup: Combine the broth and chicken in a medium saucepan. Add 2 cups/240 ml water and bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low. Simmer until the chicken shows no sign of pink when pierced at the bone, about 45 minutes.

Tortilla Soup

When the stock mixture comes to a boil, add the chicken. Reduce heat to a low simmer until the chicken is cooked through, 2-3 minutes. Stir in the black beans and let them heat through for 30 seconds or so. Get out 5 soup bowls and crunch 2 tortillas into each one. Ladle soup into the bowls.

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Remove from the grill, and cut into chunks. In a large pot, combine the chicken, water, bouillon and carrot. Season with allspice, thyme, cinnamon, ginger and garlic. Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce.

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Place the veggies in a blender with the avocado and cheese, running the blender for a minute or until completely smooth. 1/2 Avocado, 2 Ounces Monterey Jack Cheese. Add 1/2 the can of black beans (reserving the rest) and the tortilla chips. Pulse a few times leaving chunks in the soup. 1 Can Black Beans, 10 Tortilla Chips.

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Instructions. In a Dutch oven over medium-high heat, heat the olive oil until hot. Add the onion, jalapeno, and garlic and cook until soft, about 4 minutes. Add the cumin and chili powder and toast for 3 minutes, stirring constantly. Add the tomatoes, chicken stock, beans, corn, and shredded chicken.

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2 quarts (8 cups) low sodium chicken broth (best quality such as Swanson) 6 small (6-inch) corn tortillas, cut into small pieces. 1 tablespoon ground cumin. 2 teaspoons chili powder. 1 teaspoon salt. 1/4 teaspoon cayenne pepper. 2 cooked skinless chicken breasts, cut into bite sized pieces (see note) Sour cream. Crushed tortilla chips.

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Increase the heat to medium and stir constantly to help the cheese melt. When the soup begins to bubble, reduce the heat to medium-low and simmer for 20 minutes. Serve the soup topped with tortilla strips and extra shredded cheese. Leftovers can be stored in the refrigerator, in a covered container, for up to 4 days.

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Add the broth and epazote, if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth). Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips between serving bowls.

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In a large pot, bring to a boil, both the chicken and beef broth, and sliced onions, boil until the onions are tender. After the onions are tender, add the chicken, butter mixture, hominy, tomatoes, cumin, chili powder, red pepper flakes and better than bouillon chicken base to the large pot of broth. Simmer on low for about 30 minutes.

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