About the Recipe
In the comforting embrace of the Wake'n'Bake Lounge, where each dish is a narrative, we redefine the classic chicken soup by infusing it with cannabis, enhancing both its comforting properties and its ability to soothe.
Ingredients
- 1 tablespoon cannabis-infused olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 can (14 oz) fire-roasted diced tomatoes
- 1 can (14 oz) black beans, rinsed and drained
- 2 cups shredded cooked chicken
- Juice of 1 lime
- Salt and pepper, to taste
- Tortilla strips, avocado slices, cilantro, and lime wedges for garnish
Preparation
1. In a large pot, heat the cannabis-infused olive oil over medium heat. Add the onion, garlic, jalapeño, and bell pepper. Cook until the vegetables are softened, about 5 minutes.
2. Stir in cumin and chili powder, cooking for another minute until fragrant.
3. Add chicken broth, diced tomatoes, and black beans. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the shredded chicken and lime juice. Season with salt and pepper. Simmer for an additional 5 minutes.
5. Serve the soup hot, topped with tortilla strips, avocado slices, fresh cilantro, and a wedge of lime.