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–+ servings

Lean Mexican Chicken Soup

Elite Training Facility
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Course Lunch, Side Dish, Soup
Cuisine Mexican
Servings 10

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.
Keyword chicken soup recipe, easy lunch recipes, recipe for healthy soup
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