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CMFARRELL36's Photo CMFARRELL36 SparkPoints: (99,648)
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Posts: 9,307
9/11/11 6:41 P

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Thanks for sharing this recipe.
I'll pass on this one - I love the chicken soup I make already, and I sooo don't do well with spicy foods.

Christine
in Scotland, UK BST

"When you judge another, you do not define them, you define yourself" - Wayne Dyer

Challenge Leader - TigerMonarchs - 2014 Summer 5% Challenge
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ARMYMOM46's Photo ARMYMOM46 Posts: 5,267
9/11/11 9:30 A

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PREP 15 MINUTES
COOK 25 MINUTES
SREVES 4 1 CUPS
CALORIES 280 TOTAL FAT 8 GRAMS


NEEDED
I TABLESPOON OLIVE OIL
1 MEDUIM SWEET ONION, CHOPPED
POUNDS GROUND SKINLESS CHICKEN BREAST (CAN GRIND IN A BLENDER)
11/2 TEASPOONS GROUND CUMIN
1 32 OUNCE CARTON LOW-SODUIM CHICKEN BROTH
1 10 ONCE CAN LOW-SODIUM DICED TOMATOES AND GREEN CHILES SUCH AS ROTEL
1 POUND SWEET POTATO, PEELED AND CUT INTO INCH CUBES
1 LARGE PARSNIP, PEELED AND SLICED
2 TABLESPOON CHOPPED FRESH CILANTRO
HOW TO MAKE
1. HEAT OIL IN A LARGE SAUCEPAN OVER MEDUIM-HIGH HEAT.ADD ONION AND COOK, STIRRING FREQUENTLY, UNTIL SOFTENED, ABOUT 2 MINUTES. ADD CHICKEN AND CUMIN; COOK, BREAKING UP CHICKEN WITH A WOOD SPOON, UNTIL BROWNED, ABOUT 3 MINUTES.
2. STIR IN BROTH, TOMATOES AND GREEN CHILES, SWEET POTATO, AND PARSNIP, BRING TO BOIL. REDUCE HEAT AND SIMMER UNTIL SWEET POTATO IS FORK TENDER, ABIUT 15 MINUTES. SERVE SPRINKLED WITH CILNTRO.


ARMYMOM46
OUR FREEDOM IS NOT FREE PRAY FOR OUR TROOPS.


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