Lean Mexican Chicken Soup
Ingredients
- 2 lbs skinless, boneless chicken breasts halved
- 1/8 tsp black pepper
- 1/2 tsp salt
- 1 cup plus 2 tbsp fresh cilantro
- 4 cups reduced sodium chicken broth
- 1 cup tomatoes chopped
- 2 cups onion chopped
- 1 cup celery chopped
- 1/4 cup jalapeno pepper (1-2 peppers) seeded and chopped
- 2 tsp garlic chopped
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 cup plus 2 tbsp fat free plain Greek yogurt
- 3/4 cup avocado (5 oz) chopped
- lime wedges (garnish) optional
Instructions
- Place chicken in a slow cooker, and season with pepper and 1/4 tsp. salt. Top with 1/2 cup cilantro.
- Add all remaining ingredients except yogurt, avocado, and remaining cilantro. Stir well.
- Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.
- Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it.
- Return shredded chicken to the slow cooker, and mix well.
- Top each serving with 1 tbsp. cilantro, 1 tbsp. yogurt, and 1/2 oz. (about 2 tbsp.) avocado.
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