This soup has all your major food groups: fats, protein and carbs. Could you ask for more? Try it for lunch or dinner!
Prep Time: 20 minutes.
Cooking Time: 90 minutes.
Makes: 4 servings.
5 cups reduced sodium chicken broth
2 cups shredded chicken breast
1 tomato, diced – leave out for WildFit Spring
2 cloves garlic, minced
1 ½ cups scallions, chopped fine
2 small ripe hass avocados, diced
1/3 cup cilantro, chopped fine
4 lime wedges – leave out for Spring
2 tsp olive oil
salt + fresh pepper to taste
pinch chipotle chile powder (optional)
In a large pot, heat the oil over medium-low heat. Add the scallions and garlic. Stirring until soft, about 3 minutes. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft.
Add tomato, 1/4 cup of the cilantro, and the cumin and cook for 2 more minutes.
Add the broth, carrots, bell pepper, 1/2 Tsp Salt, and black pepper to taste. Bring to a boil.
Bring to a boil and then reduce to a simmer, cover and cook until the vegetables are tender, about 30 min.
Add the chicken and the Jalapeno (optional) and cook about 15 –18 min or until the chicken is 160°.
Remove the chicken, shred in a large bowl with a hand mixer or two forks.
In medium sauce pan cook quinoa according to package directions.
Add the quinoa and corn to the soup, increase the heat to medium, and cook 5 more minutes.
Remove the pot from heat. Add the shredded chicken to the pot, season with 1/8 tsp salt and black pepper to taste, and garnish with avocado and the remaining cilantro.