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  1. This looks delish, thanks for sharing!

    I make a similar version and have found chunks of zucchini are amazing in it! Sometimes I add some plantain chips on top, too. Avocado and cilantro are the best part 🙂

  2. Delicious and just the right blend of seasonings! Used my own chicken stock, and when it came to the meat, four chicken thighs that I poached in the stock then hand shredded, Muir Glen tomato paste, and local fresh veggies. Just a really nice soup — perfect for our overcast day today. Thank you for sharing your recipe Diane! ~LJ, Anchorage, AK

  3. Just made this – It came out DELICIOUS!! I added some fresh squeezed lime which gave it a nice balance of acidity 🙂 Thanks for the recipe, Diane!

  4. Made this tonight and it was so delicious! My kids couldn’t get enough of it. I’ll have to make a double batch next time.

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  16. I have made this soup dozens of times and it turns out fabulous each time… i’m going on a backpacking trip in two weeks and decided to experiment dehydrating this soup to take on the trail with me… after making sure all the ingredients are about the same size (carrots, onion, peppers, etc. all uniformly diced small) I cooked it like normal .. I put about two cups on the solid bottom dehydrator that’s used for fruit rollups (just enough so it didn’t overflow).. turned the dehydrator to 145 degrees and left it there for 12 hours.. you know it’s done when it’s crunchy with no “gummy” parts.. placed in ziplock bags for the trail.. will rehydrate with one and half times the volume in water.. or 1 cup dehydrated soup to 1.5 cups water.. it worked perfectly! I”m going to be eating well on the trail this year!!

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