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.

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