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Serves roughly 4 cups

INGREDIENTS
1 lb. of boneless, skinless chicken breast cut to bite-sized pieces
4 cloves of garlic
1 and 1/4 tbs. cooking oil
1 tbs. hot chili powder
1/4 tsp. of ground cumin
1/2 tsp. red pepper
2 cans of chicken broth (roughly 14 oz. each)
1/2 cup chopped green onion
2 large tomatoes ( chopped)
6 tbs. of lime juice

DIRECTIONS
In a Dutch oven (or similar deep iron skillet with a lid), cook the chicken with garlic and oil over medium high heat until chicken is no longer pink.
Stir in chili powder and cumin for 1 minute.
Stir in chicken broth and green onions.
Bring to boil and reduce heat. Simmer uncovered for 10 mins.
Remove from heat and stir in tomato and lime juice

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