1 cup chicken broth
2 cups shredded chicken
1. In a medium saucepan, heat the oil over medium-high heat. Cook the scallions and garlic, stirring, for 1 minute or until golden. Add the chili powder and cumin and cook, stirring, for 1 minute
2. Add the tomatoes and broth. Simmer for 15 minutes, or until the liquid is slightly reduced. Stir in the chicken and simmer for 5 minutes.
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