Categories: Gluten-Free, Soup

Ingredients

• 2 tbsp olive oil
• 1/8 cup diced red onion
• 1/2 tbsp. Ginger Root
• 1 tsp. Jalapeno Peppers, finely diced
• 1/2 tsp Chili powder,
• 1/2 cup Chicken Broth
• 1/4 cup Natural Chunky Peanut Butter
• 1 Tbsp. Tomato Paste
• 1/2 Tbsp. Cider Vinegar
• Chicken Breast, Cooked, Diced, 1 1/2 cups
• 1 large scallion
• 1 can fire roasted ortega green chiles

Directions

1. Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken. Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more.

2. Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil. As soon as it starts to boil, lower heat to a very gentle simmer, add roughly chopped chicken and green chiles, gently stir to combine, and let simmer 10-15 minutes. (Resist the urge to stir it very much, or the chicken will shred apart, which you don’t want here.)

3. While mixture simmers, wash, dry, and slice green onions. After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices on each serving.

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