Green Chile Chicken Soup
Avocado, Radish, and Tomato Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts, cubed
- 1 onion, chopped
- 2 zucchini, halved lengthwise and sliced
- 3 carrots, sliced
- ½ head green cabbage, chopped
- 2 (32-oz) cartons organic chicken broth
- 1 (28-oz) can fire roasted crushed tomatoes
- 1 (20-oz) can diced tomatoes and green chiles
- ¼ cup chopped fresh cilantro
- 2 Tbsp ground cumin
- 1 Tbsp fresh lime juice
Instructions
- Bring all ingredients except lime juice to a boil in a large Dutch oven over medium-high heat. Reduce heat, and simmer 30 minutes or until cabbage is tender.
- Remove chicken, and shred with 2 forks; add back to soup. Stir in lime juice before serving.
Side Dish Ingredients
- 2 avocados, sliced
- 1½ Tbsp fresh lime juice
- 4 Roma tomatoes, cut into wedges
- 2 Tbsp extra virgin olive oil
- 4 radishes, thinly sliced
Side Dish Instructions
- Combine all ingredients in a bowl; sprinkle with salt and pepper, if desired. Let stand 5 minutes before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
277
|
156
|
433
|
| Fat (g) | 4 | 15 | 19 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 26 | 8 | 34 |
| Fiber (g) | 9 | 5 | 14 |
| T. Sugs (g) | 15 | 2 | 17 |
| A. Sugs (g) | 0 | 0 | 0 |
