| Servings | Prep Time | Cook Time |
| 6 | 5minutes | 40minutes |
| Servings | Prep Time |
| 6 | 5minutes |
| Cook Time |
| 40minutes |
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 4 poblano chiles seeded and diced
- 3 cloves garlic
- 8 cups chicken stock
- 2 cups diced tomatoes with their juices (if canned, use no-salt added kind)
- 1 teaspoon ground cumin
- 1 teaspoon honey
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 juice of lime
- 3 whole chicken breasts grilled and sliced thin in the opposite direction of the grill marks
- 1⁄4 cup cilantro chopped
- 2 cups cherry tomatoes cut in half, for garnish
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Ingredients
Servings:
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Instructions
- Heat the olive oil in a large stock pot over medium high heat. Add the onion and the poblano peppers and cook until soft, 5 minutes. Add the garlic and cook until fragrant, an additional minute.
- Add the rest of the ingredients through the lime and bring to a gentle boil. Reduce the heat to medium low and simmer, uncovered, for 20 minutes.
- Add the chicken and cook until the flavors are blended about 10 minutes.
- Serve garnished with the cilantro and sliced cherry tomatoes.
Recipe Notes
*Nutrition Information
Serving size: ⅛ of recipe Calories: 269 Fat: 12.6g Saturated fat: 3g Carbohydrates: 18.2g Sugar: 8.9mg Sodium: 623mg Fiber: 2g Protein: 21.3g Cholesterol: 49mg
Image and recipe reprinted with permission from http://www.threebeansonastring.com
