Name: Spicy Chicken-Quinoa Soup with Mixed Vegetables, Cilantro & Avocado
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 3 medium carrots; 1.02 kg chicken breasts, boneless skinless; 2839 ml chicken or vegetable broth; 1 small bunch cilantro; 3 jalapeño peppers; 1 ½ limes; 1 cup quinoa; 3 red bell peppers; 3 tomatoes; 1 ½ medium yellow onions; black pepper; cumin, ground; extra virgin olive oil; salt; smoked paprika

Spicy Chicken-Quinoa Soup with Mixed Vegetables, Cilantro & AvocadoSpicy Chicken-Quinoa Soup with Mixed Vegetables, Cilantro & Avocado — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 avocados

3 medium carrots

1.02 kg chicken breasts, boneless skinless

2839 ml chicken or vegetable broth

1 small bunch cilantro

3 jalapeño peppers

1 ½ limes

1 cup quinoa

3 red bell peppers

3 tomatoes

1 ½ medium yellow onions

black pepper

cumin, ground

extra virgin olive oil

salt

smoked paprika

Instructions

In a medium saucepan, combine water and quinoa; bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer until liquid is fully absorbed, about 15 minutes. Remove from heat and let stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Trim, seed, and small dice bell peppers. Place in a medium bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the bowl with the bell pepper. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel, trim, and small dice carrots. Add to the bowl.

Preheat a large pot over medium heat.

While the pot heats up, peel, halve, and small dice onions. Add to the bowl with the other veggies.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until starting to soften, 4-5 minutes. (Reserve bowl for later use.)

Meanwhile, pat chicken dry with paper towels and cut into bite-sized pieces; season with salt and pepper. When the veggies have softened, add chicken to the pot and cook, stirring occasionally, until almost cooked through, 4-5 minutes.

Add broth to the pot. Stir to combine and bring to a simmer over high heat. Once simmering, reduce heat to medium-low and continue to cook, stirring occasionally, until chicken is cooked through and veggies are tender, 10-12 minutes more. Remove from heat.

Meanwhile, using a clean cutting board, medium dice tomatoes. Place in the reserved bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves.

Add the cooked quinoa, tomato, and half of the cilantro to the pot; stir to combine the soup. Continue to cook, stirring occasionally, until quinoa and tomato are warmed though, 3-4 minutes. Remove from heat. (Reserve remaining cilantro for serving.)

Meanwhile, halve and pit avocados; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.

Cut limes into wedges.

Divide the soup between bowls, then top with avocado and reserved cilantro. Serve with lime wedges for squeezing and enjoy!

Open this recipe in Flambette