Chicken Tomato Cilantro Soup Somersize Food

CHICKEN TOMATO CILANTRO SOUP (SOMERSIZE)

Steps:

• Place all the ingredients into Slow Cooker.
• Cook on low for 2 hours.

TOMATO CILANTRO SOUP

Steps:

• Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened. Add garlic, cumin and paprika, and cook 1 minute, stirring. Add tomatoes, 1 quart water, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover, and simmer 30 minutes.
• Turn off heat, remove and discard cilantro, and blend with hand blender until smooth. Season to taste with salt, pepper, lime juice and cayenne. Serve hot or cold, with spoonful of yogurt in each bowl (if using) and sprinkled with cilantro leaves.

SAUTEED CHICKEN WITH TOMATOES AND CILANTRO

Steps:

• Heat olive oil in heavy large skillet over high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to platter.
• Reduce heat to medium. Add onion and garlic to skillet and sauté until onion is translucent, about 6 minutes. Add tomatoes, vinegar, cumin and hot pepper sauce. Bring mixture to boil. Return chicken to skillet. Cover and simmer until chicken is cooked through, about 30 minutes. Mix in parsley and cilantro. Season with salt and pepper.

RAW TOMATO CILANTRO SOUP

Steps:

• Blend all ingredients. Add up to 1 cup water to preferred constancy, if desired. Sieve and serve.

TOMATO CILANTRO SOUP

Steps:

• Heat oil in a large heavy pot over medium-high heat.
• Add onion and cook, stirring, until softened. Add garlic, cumin and paprika and cook 1 minute, stirring.
• Add tomatoes, water or vegetable stock, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover and continue to simmer 30 minutes.
• Turn off heat, remove and discard cilantro and blend with immersion blender (or food processer or regular blender) until smooth. Season to taste with salt, pepper, lime juice and cayenne.
• Serve hot or cold, with a spoonful of yogurt in each bowl sprinkled with cilantro leaves.

SPICY TAMIL CHICKEN

Steps:

• Ina a dry skillet, cook red pepper flakes through turmeric, stirring, approximately 1 minute until aromatic.
• Add 2 Tbs oil to skillet, add onions and stir-fry about 4 minutes.
• Add 2 Tbs more oil, then add garlic through chicken plus half of chopped chilies.
• Stir-fry 8-10 minutes until chicken is golden.
• Add stock and 1½ c coconut milk.
• Bring to a boil, reduce heat& simmer 30-40 min until chicken is tender.
• Stir in lime juice.
• Add salt and rest of chopped green chili.
• Combine cornstarch with remaining coconut milk; stir into sauce.
• Increase heat and cook, stirring, until sauce thickens.
• Top with cilantro.
• Serve with rice.

CILANTRO CHICKEN SOUP

Steps:

• 1. In Dutch oven, cook chicken in broth over med-high heat until tender.
• 2. Remove chicken (reserve broth) & cut into bite-sized pieces; set aside.
• 3. In large stockot, add oil and pasta and gently saute until slightly brown.
• 4. Add reserved broth to pasta and cook until al dente.
• 5. Add chicken and simmer for 10 minute
• 6. Season to taste with salt & pepper.
• 7. Top with avocado, cilantro, and green onions & enjoy!