ℂ𝕙𝕚𝕔𝕜𝕖𝕟 𝔸𝕧𝕠𝕔𝕒𝕕𝕠 𝕃𝕚𝕞𝕖 𝕊𝕠𝕦𝕡

Name: ℂ𝕙𝕚𝕔𝕜𝕖𝕟 𝔸𝕧𝕠𝕔𝕒𝕕𝕠 𝕃𝕚𝕞𝕖 𝕊𝕠𝕦𝕡
Cuisine: American, Mexican, Latin American, TexMex
Ingredients: 1 1/2 lbs boneless skinless chicken breasts*; 1 Tbsp olive oil; 1 cup chopped green onions (including whites, mince the whites); 2 jalapeños , seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat); 2 cloves garlic , minced; 4 (14.5 oz) cans low-sodium chicken broth; 2 Roma tomatoes , seeded and diced; 1/2 tsp ground cumin; Salt and freshly ground black pepper; 1/3 cup chopped cilantro; 3 Tbsp fresh lime juice; 3 medium avocados , peeled, cored and diced

5 steps

½ leaner, 1 ½ green, 1 fat, 3 condiments Serves 4 *For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.

Updated at: Thu, 17 Aug 2023 04:05:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories457.7 kcal (23%)

Total Fat22.9 g (33%)

Carbs17.4 g (7%)

Sugars2.9 g (3%)

Protein49.1 g (98%)

Sodium406.2 mg (20%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 lbsboneless skinless chicken breasts

1 Tbspolive oil

1 cupgreen onions

chopped, including whites, mince the whites

2jalapeños

seeded and minced, leave seeds if you want soup spicy, omit if you don't like heat

2cloves garlic

minced

4 x 14.5 ozlow-sodium chicken broth

cans

2roma tomatoes

seeded and diced

½ tspground cumin

salt

freshly ground black pepper

⅓ cupcilantro

chopped

3 Tbspfresh lime juice

3avocados

medium, peeled, cored and diced

Instructions

Step 1

1) In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds.

Step 2

2) Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat.

Step 3

3) Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).

Step 4

4) Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice.

Step 5

5) Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with cheese and sour cream if desired.