Steps:
- In a large pot heat 2 tbs olive oil. Saute the potatoes for 5 minutes then add the rest of the veggies and the spices. When they are soft add garlic, diced chicken, lime juice and 4 cups of chicken stock. Cover and let simmer for 30 minutes. Adjust salt and pepper as needed. Serve with queso fresco, chopped cilantro, diced avocado and lime.
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