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)
1 package quinoa
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.
5 thoughts on “Quinoa, Chicken & Avocado Soup”
Why are the jalapenos and quinoa not listed in the ingredients?
Hi Trina! Sorry for the late reply, we missed your comment! Jalapeno’s are listed as optional which is why they aren’t listed. The quinoa has been added :D. Thanks for pointing this out!
There are carrots and bell peppers mentioned in the instructions but nothing listed on the ingredient list
No corn is listed inthe ingredients either
What does “leave out for spring” mean?