Simple Mexican Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A very light, but intensely flavorful soup, easy to fix. With a salad of romaine, orange and red onion with a citrus vinaigrette. I'm a happy camper. Ingredients:
2 chipotle chilies (dried or canned) |
4 garlic cloves sliced |
4 cups of homemade chicken broth (low salt if you use canned) |
2 cups of cooked chicken (can use a purchased rotisserie) |
1 avocado finely diced |
1/2 cup of fresh chopped cilantro |
Directions:
1. Simmer the chilies and the garlic in the chicken broth for 30 minutes.
2. Strain the broth and return to the pot. Bring back to simmer and add the chicken pieces.
3. Ladle into warmed soup bowls and sprinkle with avocado and cilantro.
4. **From Living Low Carb, by Fran McCullough
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