1 bell pepper
2 tsp oil or coconut oil
1 lb (450 g) boneless, skinless chicken thighs
1 pkg Azteca Tortilla Soup Seasoning
1⁄2 can (14 oz/398 ml) crushed tomatoes, about 1 cup
1⁄2 cup crumbled feta or grated cheese
Toppings (optional): Guacamole or chopped avocado, sliced radish or pickled jalapeños
- Coarsely chop pepper and zucchini into large chunky pieces.
- In a Wok, heat oil over medium-high heat. Add chicken; cook until lightly browned, about 2 min per side. Add peppers and zucchini; stir-fry about 1–2 min.
- Sprinkle in seasoning; stir to evenly coat, then stir in broth and tomatoes. Cover and reduce heat; simmer, stirring occasionally, until chicken is cooked through, about 5 min. Sprinkle with cheese.
- Divide chicken and veggies on plates; spoon sauce over top and finish with toppings, as desired.
Streamline dinner prep and cook rice in the Multipurpose Steamer in the microwave while the chicken cooks on the stovetop.
Use your favourite Epicure broth—choose from Nourish, Vegetable or even Miso!