Chipotle Chicken Meatball Soup
- Yield 4-6 servings
Ingredients
- Meatballs:
- 1/2 cup cooked rice(instant is fine)
- 1 pound ground chicken
- 1/2 teaspoon ground black pepper
- 1 teaspoon chipotle chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 tablespoon fresh chopped oregano
- 2 tablespoons grated white onion
- 1 -- egg
- Broth:
- 6 cups chicken broth,low sodium
- 1 -- zucchini,diced
- 1/2 cup chopped white onion
- 2 -- roma tomatoes,diced
- Pesto:
- 1/2 cup chopped cilantro
- 1 -- garlic clove
- 1/2 -- jalapeno,seeded,chopped
- 2 tablespoons grated parmesean cheese
- 1/2 teaspoon salt
- 1 -- lime zested and juiced
- 3 tablespoons olive oil
Instructions
Cook rice,cool.In a large bowl combine the cooked rice,ground chicken,blk.pepper,chipotle chili powder,cumin,garlic salt,oregano,grated onion and egg.Mix well to combine,roll mixture into 1 inch balls.Set aside.
Bring 6 cups of chicken broth to a simmer,add meatballs,zucchini,onion and tomatoes.Simmer covered over medium to med-lo heat about 35-40 minutes.
Place cilantro,garlic,jalapeno,parmesean cheese,salt,lime zest,lime juice and olive oil into a blender or food processor and blend until smooth .
Ladle soup into 4-6 bowls and top with a spoonful of cilantro pesto.Serves 4-6.
