Ingredients
- 1 tbsp olive oil
- 2 pcs medium bell peppers (red & yellow), diced
- 1 pcs yellow onion, diced
- 2 cloves garlic, minced
- 1 pcs yellow chilie
- 1 pcs jalapeno
- 1 can (14 oz) mexican-style diced tomatoes
- 4 cups low-sodium chicken broth
- 4 cups beef broth
- 1 pcs juice of lime
- 1 tbsp adobo chile peppers (comes in can that can be found in the Spanish/Mexican section of grocery store)
- 2 tbsp cilantro, chopped
- 1 cup carrots, peeled and sliced
- 1 pcs zucchini, sliced
- 1 teaspoon onion powder
- 1 tbsp garlic powder
- 1 tbsp cumin
- salt and pepper to taste
- 1 lb ground chicken for the meatballs
- 1/2 pcs small yellow onion, finely diced for the meatballs
- 1/2 cup white rice (basmati rice preferred) for the meatballs
- 1 pcs egg for the meatballs
- 1 tbsp low-sodium soy sauce for the meatballs
- 1 teaspoon onion powder for the meatballs
- 1 teaspoon garlic powder for the meatballs
- 1 teaspoon cumin for the meatballs
- 4 pcs corn tortillas for cheese tortilla strips
- olive oil for brushing (for cheese tortilla strips)
- 1/2 cup mexican blend cheese (for cheese tortilla strips)
- avocado slice (optional toppings)
- shredded cheese (optional toppings)
- lime slices (optional toppings)
- fresh cilantro (optional toppings)
- sour cream (optional toppings)
Cooking Steps
- For soup : in a large stockpot, heat olive oil on medium-high heat. Add onion, bell peppers and minced garlic. Cook until onions are translucent, about 5 minutes. Meanwhile, bring a small pot of water to a boil, then add jalapeno and yellow chilies. Cook until skin on the peppers ha began to wrinkle, about 30 minutes. Remove from heat and carefully pull out stem tops. Once cooled add the jalapeno's and chilies to a food processor or blender and blend until smooth. Add mixture to the peppers and onions. Combine tomatoes, chicken and beef broth,juice of 1 lime, 1 tbsp of adobo peppers/sauce, and cilantro to the stockpot and bring to boil. Add carrots and zucchini. Cover with lid and reduce to simmer. Meanwhile make meatballs.
- For meatballs : in a medium bowl, mix together the ground chicken, onion, rice, egg, soy sauce and seasonings. Using wet hands, shape the meat mixture into 1-inch meatballs. Add meatballs to stockpot and cook on medium heat until the meat is cooked, about 45 minutes. Serve immediately. Top with toppings of your choice.
- For cheese tortilla strips : preheat oven to 425 degrees. Line baking sheet with foil. Cut corn tortillas into 1/2 inch strips. Brush with olive oil and sprinkle with cheese. Bake for 5 minutes or until cheese is melted and the tortillas have turned a golden color.
