This soup is not only low on calories, but VERY easy to make. The hubs just LOVES this one. It’s great all on its own, or as a starter to a lighter meal. You can even go sans chicken if it’s a starter.
It’s low on time, high on flavor. Boom.
2 boneless, skinless chicken breasts, boiled & shredded
Juice of 1 lime
6 cups chicken broth
2 cans chopped tomatoes and chili
2 stalks celery, chopped
1 medium yellow onion, chopped
1-2 jalapeños, chopped (I just used pickled)
Dash olive oil
1 tbsp dried oregano
1/2 tbsp cumin
1 tsp sweet spicy chili (I found mine at the 99 cent store😝)
Buch of cilantro, chopped & stems removed
Salt & paper, to taste
1 avocado (optional)
If spicy is not your thing, dial down on the jalapeño and skip the sweet spicy chili.
A had a couple chicken breasts chillin’ in the fridge that would go bad in a few days, so before I forgot about them, I boiled the up and shredded them. If you’re low on time, you can always just fry the chicken up real quick in a pan and shred right before you make the soup.
For boiling, I just bring a small stock pot of water to a boil, add my chicken boobies, reduce the heat a tad, and time for about 20-30 minutes. I’m at a higher altitude, so it sometimes takes me a bit longer. Make sure they’re cooked all the way through, and shred with two forks. Easy peasy.
After your chicken is cooked, set it aside. Sauté up your garlic, onion, and celery in a dash of olive oil. If you have fresh jalapeños, toss those in too. Add a little black pepper.
After a couple minutes, add your cans of tomato, shredded chicken, pickled jalapeños, oregano, cumin, and 6 cups chicken broth. Bring to a boil.
Reduce heat to low. Add the juice of the entire lime, half the bunch of cilantro, and sweet spicy chili. Cover and simmer for about 20 minutes.
Serve with avocado & a pinch of fresh cilantro. Enjoy!