Chicken Avocado Lime Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 1 tbsp Extra Virgin Olive Oil 5 serving Green Onion (fresh-1 stalk) 2 serving JALAPENO pepper fresh - one (by TTENACITY) 2 tsp (C) Garlic, minced, 1 tsp (by MDHARVILLE) 4 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup 2 serving roma tomatoe (by CYN4U2) 0.5 cup cilantro (fresh) (by MINDTHEGAP7) 4 tbsp Lime Juice, juice of 1 lime .5 fruit without skin and seeds Avocados, California (Haas) 1 tsp Cumin seed 2 large Egg, fresh, whole, raw
Directions
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 of sauteing. 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. 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). 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. Whisk egg separately in a bowl, adding small amounts of broth to temper. When 2 cups have been added to whisked eggs, add slowly to pot & stir briskly. This will thicken the soup without adding carbs.
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 tortilla chips, cheese and sour cream if desired.
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user GAYLAALEX.
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 of sauteing. 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. 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). 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. Whisk egg separately in a bowl, adding small amounts of broth to temper. When 2 cups have been added to whisked eggs, add slowly to pot & stir briskly. This will thicken the soup without adding carbs.
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 tortilla chips, cheese and sour cream if desired.
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user GAYLAALEX.
Nutritional Info Amount Per Serving
- Calories: 190.0
- Total Fat: 8.4 g
- Cholesterol: 110.8 mg
- Sodium: 121.2 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.9 g
- Protein: 22.0 g
Member Reviews