Quinoa, Chicken & Avocado Soup

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. 

Ingredients

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 cumin

pinch chipotle chile powder (optional)

1 package quinoa

Instructions

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.

Voila!