Chicken fiesta soup

Ingredients:
4 chicken boneless, skinless chicken breasts (chicken tenders work too)
2 jalapenos, seeded and diced
1 cup green onions, diced
32 oz. chicken broth
2 tomatoes, diced
1/3 cup cilantro, chopped
3 tbsp lime juice
2 tbsp garlic, minced
1 tsp cumin, ground
1 tsp salt
2 avocados, diced

Cook chicken in slow cooker for 4 hours on high or 8 hours on low. When chicken is cooked thoroughly, remove from slow cooker and shred. Chop the tomatoes, onions, cilantro, and jalapenos. I usually save one or two of the jalapeno seeds to add to the soup. The more, the spicier the soup. Mince your garlic bulbs. In a large pot over medium high heat, pour in the chicken broth. Stir in all ingredients. Once soup starts to bubble, reduce to low heat and let simmer for 15 minutes. Serve with diced avocados on top.

Carry de poisson

Ingredients:

 1 lb fish fillet (firm, white flesh),
 1 medium onion,
3 or 4 medium tomatoes,
4 cloves garlic,
a twig of thyme,
 a smidgen of grated fresh ginger,
 turmeric,
salt,
pepper,
cooking oil.

Heat oil in wide skillet. Sauté onions until golden. Add finely chopped tomatoes and finely crushed garlic, stir. Add thyme, ginger, turmeric, salt and pepper. Add about a cup of water, stir. Let this fragrant sauce cook completely and reduce by half. Add pieces of raw fish and simmer gently, just until the fish is cooked, turning over half-way if desired. Take off heat promptly. Do not overcook fish! Serve with jasmine rice and rougail tomate (chopped fresh tomatoes, red onion, fresh hot pepper of your choice, salt, pepper, olive oil).
Please forgive the vague quantities. That is how we cook, on the island of Reunion! Each carry de poisson is therefore unique!

Creamy Tomato Basil Soup

Ingredients

• 4 tomatoes - peeled, seeded and diced
• 4 cups tomato juice
• 14 leaves fresh basil
• 1 cup heavy whipping cream
• 1/2 cup butter
• salt and pepper to taste

Directions

1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.