Another great recipe from Mark Bittman. If you want to add a little heat, use ground cayenne. You can also add diced boneless chicken during the last 10 minutes of cooking.
You can used canned drained tomatoes in place of fresh.
Ingredients: [‘peanut oil’, ‘garlic’, ‘chicken stock’, ‘diced tomatoes’, ‘lime juice’, ‘salt and pepper’]
Quantity of Ingredients: [“2 tablespoons peanut oil”,”1/4 cup minced garlic”,”6 cups chicken stock or 6 cups vegetable stock”,”2 cups cored peeled seeded and diced tomatoes”,”1/4 cup freshly squeezed lime juice”,” salt and pepper”]
Number of Servings: 4
Steps: [‘Place the peanut oil in the bottom of a large, deep saucepan or Dutch oven and turn the heat to medium.’, ‘Add the garlic and stir. Cook, stirring occasionally, just until garlic becomes blond, about 5 minutes.’, ‘Add the stock and tomatoes and turn the heat to medium-high. Cook, stirring, until the mixture boils, then turn the heat down to medium.’, ‘Stir in lime juice and salt and pepper.’, ‘Taste and add more salt, pepper and lime juice to taste.’]