|Sophie wants a taste.|
4 cups chicken stock
1/2 cup chopped fresh cilantro + a little more to garnish
3 garlic gloves minced
1/2 onion chopped
1/2 red bell pepper chopped
1 cup tomatoes chopped
1 carrot chopped
1 cup of zucchini cut up into chunks
1 can white beans rinsed
1 can black beans rinsed
1 small can of corn rinsed
1 tsp Sea salt
1/2 tsp pepper
1/2 tsp cumin
1/2 TBSP fish sauce
2 TBSP brown sugar
2 limes (one juiced and one for serving)
1/2 chicken breast (or more if you want more chicken)
1 TBSP olive oil
Start with the chicken stock, water, garlic, 1/2 the cilantro (1 cup), onion and fish sauce over medium heat. When that starts to get hot add the salt, pepper, jalapeno, sugar and cumin, and let simmer for a few minutes.
Add the carrots, tomatoes, and corn, and let simmer for 10 minutes. Add beans, zucchini, and bell pepper. Cover and let simmer for another 20 minutes. Stir in lime juice and the other half (1 cup) of cilantro.
Cut up chicken into strips and mix with 1 TBSP of olive oil and season with salt and pepper. Saute the chicken strips and use to top the soup.
Top with a bit of fresh cilantro and a squeeze of lime. You can also top with a little crema if you want.