Mexican Chicken Soup
Source The Low Carb Cookbook
March 03, 2005
Serves 4
Per Serving
Protein: 46 g
Fat: 39 g
Carbohydrate: 14 g
Ingredients
1 ½ tablespoons olive oil
½ medium onion, chopped
2 large garlic cloves, minced
1 small carrot, minced
2 medium zucchini, diced
1 bunch Swiss chard leaves, cut into ribbons and chopped
1 quart homemade chicken broth or 3 (13-ounce) cans low-sodium chicken broth
2 large boneless whole chicken breasts, cut into bite-size pieces
2 canned chipotle peppers, rinsed, seeded, and minced
Salt and pepper to taste
1 cup Monterey Jack cheese cubes
½ cup chopped cilantro leaves
½ avocado, diced
1 lime, cut into wedges
Instructions
In a large saucepan or dutch oven over medium-high heat, warm the oil and when it’s hot add the onion. Cook, stirring frequently, until it’s soft, about 4 minutes. Add the garlic and stir for 1 minute.
Add the carrot, zucchini, and chard, and cook, stirring, for another minute. Add the broth and bring the soup to a boil, then lower the heat and simmer for 8 minutes, or until the carrots are tender.
Add the chicken pieces and the minced chile peppers and cook for another 5 minutes or until the chicken is cooked through. Season to taste with salt and pepper.
To serve, divide the cheese cubes among four deep soup bowls, ladle the soup over, and garnish with cilantro and avocado dice. Pass a dish of lime wedges to squeeze over the soup at the table.
