Mexican Chicken and Avocado Soup
12/4/14 Delish! Very few carbs. Kind of spicy. I changed the original recipe quite a bit, so be sure to look at the notes at the end to see if you want to do it the original way instead.
- Preparing Time: 20 minutes
- Total Time: 25 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 teaspoon salt
- 6 cups chicken broth
- 1/2 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon crushed red pepper flakes
- 1/4 cup fresh cilantro chopped
- 2 teaspoons oil
- 2 medium carrots chopped
- 2 medium onions diced
- 1 stalk celery thinly sliced
- 1 3-3 1/2 lb chicken deboned, cut into bite sized pieces
- 1 large garlic clove minced or pressed
- 2 cups green beans fresh or frozen
- 1 cup diced tomatoes peeled and chopped
- 1 large ripe avocado peeled, seeded and thinly sliced
- Carbohydrate 13.3621061110304 g
- Cholesterol 920 mg
- Fat 196.122383055543 g
- Fiber 5.55571944869875 g
- Protein 230.648120833322 g
- Saturated Fat 54.4486134722187 g
- Serving Size 1 1 Serving (1405g)
- Sodium 886.674722222267 mg
- Sugar 7.80638666233162 g
- Trans Fat 16.3995335555536 g
- Calories 2791 calories
Add oil to a Dutch oven and heat. Add celery, carrots, onions, garlic and spices and cook 5-7 minutes over medium heat. Add chicken broth, green beans, tomatoes and chicken. Heat through. When thoroughly heated, add cilantro. After spooning into bowls, add avocado slices on top.
