chicken avocado & fire roasted tomato soup

If soup with a slight kick on a cold, wintery night is what you’re after, you’ve come to the right spot. Fire roasted tomatoes add a little spice, lime adds a citrusy kick, and avocado brings a creaminess that pulls it all together.

This is a great source of protein and healthy fat. If you’re looking for fewer carbs, reduce the fire roasted tomatoes or omit them altogether. If you go sans tomatoes, you’ll want to kick up the flavors with extra seasonings and lime.

hope this makes your belly smile…

Adapted from Cooking Classy

Ingredients
1.5 lbs. organic boneless skinless chicken breasts (quicker alternative: 2 pkgs. precooked lemon pepper chicken from Trader Joe’s, cut into bite size pieces)*
1 T. olive oil
1 c. chopped green onions (alternative: chopped white or red onion)
3-4 garlic cloves, minced
4 c. organic chicken broth or stock
2 can organic fire roasted tomatoes, diced
1 T. ground cumin
2 t. chile lime seasoning blend from Trader Joe’s, optional
¼ t. each, sea salt/freshly ground black pepper
1/3 c. chopped cilantro
1 fresh lime juice, juiced
3 medium avocados, diced
Organic corn tortilla chips, (optional garnish)
Organic Greek or goat milk yogurt, (optional garnish)

Directions (if using fresh chicken breasts): Heat a large stock pot to medium heat.  Add olive oil, onion, and salt/pepper.  Cook until softened slightly (about 2 minutes), stirring occasionally.  Add garlic and allow to cook until fragrant (about a minute).  Add broth, fire roasted tomatoes, cumin, chili lime seasoning (optional), and chicken.  Bring to a boil then reduce heat to simmer. Cover and cook chicken until done (about 15 minutes).  Remove chicken to a cutting board and allow to rest (5 minutes).  Use two forks to shred (or simply cut it into bite size pieces) before returning it to the soup. Add fresh cilantro and lime juice.  Season to taste. To individual bowls, add diced avocado. Garnish to your liking.

*Directions (if using precooked chicken breasts): Heat a large stock pot to medium heat.  Add olive oil, onion, and salt/pepper.  Cook until softened slightly (about 2 minutes), stirring occasionally.  Add garlic and allow to cook until fragrant (about a minute).  Add broth, fire roasted tomatoes, cumin, chili lime seasoning (optional), and cut up chicken.  Bring to a boil then reduce heat to simmer.  Add fresh cilantro and lime juice. Season to taste.  To individual bowls, add diced avocado. Garnish to your liking.

Faster method with an Instant Pot (is using fresh chicken) – Add all ingredients (except avocado and cilantro). See Instant Pot directions for cooking chicken breasts. Once the chicken is done, place on cutting board and allow to rest (5 minutes).  Use two forks to shred (or simply cut it into bite size pieces) before returning it to the soup. Add fresh cilantro and lime juice.  Season to taste. To individual bowls, add diced avocado. Garnish to your liking.

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