Recipe: Delicious Chicken and potato adobo soup

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Before you jump to Chicken and potato adobo soup recipe, you may want to read this short interesting healthy tips about Goodies that give You Energy.

Healthy and balanced eating encourages a feeling of wellness. If we eat more healthy snacks and a smaller amount of the bad ones we typically feel much better. A salad helps us feel better than a piece of pizza (physically at any rate). This is often a problem, however, in terms of eating between snacks. Shopping for snacks can be a challenge because you have a great number of options. Why not try one of the following nutritious snacks the next time you need some extra energy?

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You will not have to look far to discover a wide selection of healthy snacks that can be easily prepared. Deciding to live a healthy lifestyle can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to chicken and potato adobo soup recipe. To cook chicken and potato adobo soup you only need 16 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Chicken and potato adobo soup:

  1. Get 1.75 of boneless skinless chicken thighs cleaned trimmed and cubed.
  2. Provide of Small white onion minced.
  3. Use of Small red bell fine diced.
  4. Provide 2 of jalepeno minced.
  5. Get 2 of medium to large poblanos diced.
  6. You need 6 of small garlic cloves minced.
  7. Provide 32 oz of chicken stock.
  8. Prepare 28 oz of can crushed tomatoes.
  9. Use Bunch of cilantro chopped.
  10. Provide 2 of limes.
  11. You need of Cumin.
  12. You need of Smoked paprika.
  13. You need of Thyme.
  14. Use 1 pound of mini gold potatoes washed and halved.
  15. Take Cup of diced carrots.
  16. Prepare of Small can chipotle peppers in adobo sauce(seeds removed and finely minced).

Steps to make Chicken and potato adobo soup:

  1. Prep all ingredients first.
  2. After the chicken is prepped season it with kosher salt and smoked paprika, add evo and sear in the Dutch oven and set aside.
  3. Add carrots, onion, bell pepper and jalapeño and cook until soft, about 10 minutes.
  4. Add garlic, cumin and thyme with a couple pinches of salt and cook for another 5 minutes until fragrant.
  5. Add poblano and cook for a couple minutes.
  6. Add the stock, crushed tomatoes, 1/3 cup cilantro, chipotle peppers with the adobo, chicken and potatoes and bring to a boil, reduce heat and simmer covered for about 30.
  7. After 30 minutes check for seasoning and the squeeze in the juice of 1 lime and cover again for 15 to 20 or until potatoes are done.
  8. Serve with more cilantro and some lime wedges.

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