Mexican Fusion Chicken Soup

For the stock, add all ingredients to a large sauce pan and allow to boil. Reduce to low and allow to simmer for about 20 minutes to allow for the integration of flavors. Remove from heat and strain, leaving just the liquid.

For the soup, in a large saue pan, add oil and scallions. Cook scallions on medium until they are tender, about 2 minutes. Add chili peppers, red peppers and garlic. Add flour and coat everything, cook about 1 minute. Add chicken to the pan and brown on both sides (about 2 minutes each side). Remove and allow to cool.

Cut chicken into bite-sized chunks and add soup mixture and chicken back into the pan. Add tomatoes and white beans (add additional lime juice if desired). Allow mixture to simmer until chicken is well cooked, about 10 minutes. Add salt and pepper to taste and garnish with fresh cilantro.