Chicken and Poblano Stew (Amy)

Ingredients

• Olive oil

  3 tbsp or 41g

• Onion

  raw

  ½ cup, chopped or 80g

• Garlic

  raw

  1 clove or 3g

• Chili powder

  1 tsp or 3g

• Cumin seed

  1 tsp, ground or 3g

• Green chili pepper

  raw

  1 pepper or 45g

• Tomatoes

  red, raw

  1 cup, chopped or sliced or 180g

• Chicken breast

  raw, skinless

  2 breast fillet or 236g

• Chicken broth

  canned, ready-to-serve

  3 cup or 720g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Sour cream

  4 tbsp or 48g

Directions

1. Heat a saucepan over medium high heat. Add the olive oil, onions, peppers, and garlic and cook until soft. Stir in the seasonings and season with salt and pepper. Cook for 1 minute and add the tomatoes, broth, and 1 cup water. Bring to a boil and add the chicken. Simmer until the chicken is cooked through, about 10 minutes. Remove the chicken breast, allow to cool slightly, and shred. Add back to the pot. When the soup is heated through, serve topped with the sour cream.