SOUPS: MEXICAN CHICKEN(click here to print)

Mexican Chicken Soup

1 Tbs. Olive oil
1 medium onion, chopped

1 jalapeno, seeded and diced
2 garlic cloves, minced
1 bay leaf
Mexican Oregano
1 (28 ounce) can diced tomatoes
5 cups of low sodium chicken stock
4 boneless, skinless chicken thighs
1 avocado, diced
cilantro leaves
1 large green onion, sliced
2 limes juiced

serves 8

Directions

1.  In a large soup pot heat olive oil on medium. Add onion,  and jalapeño. Cook, stirring regularly for 3-5 minutes or until softened.
2.  Add garlic, bay leaf and oregano and cook for 2 minutes. Add tomatoes and cook 1-2 minutes more, stirring regularly.
3.  Add chicken stock and bring to a light simmer, cut chicken thighs into bite size pieces then add to simmering stock. Cover and cook for 20 minutes or until chicken is thoroughly cooked.
4.  Add avocado, green onion and lime juice. Simmer for 5-10 more minutes. Salt and pepper to taste.
5.  . Garnish with cilantro.


Per serving: 362 calories, 19g fat, 3g saturated fat, 11g mono fat, 10g carbohydrates, 19g protein, 861mg sodium, 8g fiber
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