Saucy Azteca Chicken

Ingredients

• 1 bell pepper
• 1 zucchini
• 2 tsp oil or coconut oil
• 1 lb (450 g) boneless, skinless chicken thighs
• 1 cup Nourish or Vegetable Broth, prepared
• 1 ¹⁄₂ tsp Nourish Broth Mix
• 1 cup boiling water
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• 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

Preparation

1. Coarsely chop pepper and zucchini into large chunky pieces.
2. 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.
3. 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.
4. Divide chicken and veggies on plates; spoon sauce over top and finish with toppings, as desired.