Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 4 cloves fresh garlic, minced
- 1 medium yellow onion, diced
- 1 cup bell peppers (red and green), chopped
- 2 medium carrots, sliced thinly
- 1/2 cup fresh cilantro, chopped
- 4 cups low-sodium chicken broth
- Juice of 1 lime
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the chicken thighs into bite-sized pieces and dicing the onions and peppers.
- In a large pot over medium heat, add a splash of olive oil. Sauté the onions and garlic until soft and fragrant (about 3-4 minutes).
- Add the chicken pieces along with bell peppers and carrots. Cook until the chicken is browned on all sides (about 5-7 minutes).
- Pour in the chicken broth, cumin, oregano, salt, and pepper; stir well and bring to a gentle simmer.
- Let the soup simmer on low heat for about 20-25 minutes until the chicken is cooked through.
- Remove from heat and mix in fresh lime juice and chopped cilantro. Taste-test and adjust seasoning if necessary.
- Serve hot with crusty bread or rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg