This is the Keeley version of Tortilla Soup. We call it “Stoplight Stew” because we use the stoplight bell peppers in the produce section—green, yellow, and red. The cute name keeps the kids intrigued and gets them to be part of dinner preparation. Plus it’s a healthy meal for the family! Win/win all the way around!
1 pound boneless, skinless chicken breasts, cut into bite-size pieces (you can also use vegetarian “chicken” from the frozen health food section of your supermarket)
1/2 tsp salt
1/2 tsp black pepper
3 Tbsp olive oil
3 whole bell peppers, diced (red, yellow, green)
1 yellow onion, diced
1 Tbsp minced garlic
1 small jalepeno, stemmed, seeded, and finely chopped
4-5 cups chicken broth
1 tsp cumin
1/2 tsp ground coriander
3 Tbsp lime juice
2 Tbsp chopped fresh cilantro
1 can fire roasted tomatoes (diced into smaller chunks)
Crushed tortilla chips
1 ripe avocado, peeled, pitted, and diced (optional)
Sour cream (optional)_
1. Season chicken with salt and pepper and set aside.
2. Heat olive oil in large pot over medium-high heat. Cook onion and bell peppers for 2-3 minutes or until softened.
3. Add garlic and jalepeno, saute for another minute.
4. Add chicken and cook, stirring often, for about two minutes until chicken is slightly browned.
5. Stir in the broth, cumin, coriander, and lime juice.
6. Bring to a boil, reduce heat, and allow to simmer for about five minutes.
7. Stir in the cilantro and tomatoes, simmer for another five minutes.
8. Dip out soup and let everyone crush tortilla chips on top.
9. Garnish as desired with avocado, sour cream, and cheese