Spicy Garlic-Lime Chicken Fiesta Soup

1 lb cubed chicken breast

Juice of 2 Limes

1/2 tsp Cayenne pepper

1/2 tsp Cilantro

1/2 Tbsp. crushed red pepper flakes

1/8 tsp. sugar

1/4 tsp. parsley

1 bulb of garlic – smashed

Combine all and marinate chicken for at least 2 hours.

1/4 white onion diced

2 Tbsp butter

Melt butter and saute onions until translucent

Add in chicken cubes and saute just until no longer pink

32 oz. Chicken stock (canned, boxed, homemade, bullion/water)

2 cups Chickpeas

2 Zucchini (sliced into ¼’ slices and then halved)

Handful of fresh green beans (ends snipped and cut into thirds)

½ cup frozen corn

½ cup bell peppers diced (I used red and orange)

1 Jicama, diced

1 Bay leaf
1 tsp. Garlic powder

1 ½ tsp Cumin

½ tsp Oregano

2 Tbsp. Tomato Paste

1 Tbsp. Mexican Crema (or sour cream if you don’t have it)

Add all of the above and simmer for 25-35 minutes.