Green Chile Chicken Soup
Radish and Avocado Salad
Ingredients
- ½ lb boneless, skinless chicken breasts, cubed
- ½ cup chopped onion
- 1 zucchini, halved lengthwise and sliced
- 2 carrots, chopped
- 4 cups chopped cabbage
- 1 (32-oz) carton gluten-free chicken broth
- 1 (14.5-oz) can fire-roasted crushed tomatoes (such as Muir Glen)
- 1 (10-oz) can diced tomatoes and green chiles (such as Ro-Tel)
- ¼ cup chopped fresh cilantro
- 1 Tbsp ground cumin
- ¼ tsp salt
- 4 tsp fresh lime juice
Instructions
- Bring all ingredients except lime juice to a boil in a Dutch oven over medium-high heat. Reduce heat, and simmer 30 minutes or until cabbage is tender. Stir in lime juice before serving.
Side Dish Ingredients
- 1 large avocado, chopped
- 1 Tbsp fresh lemon juice
- ½ cup thinly sliced radishes (about 4 large)
- ¼ cup thinly sliced red onion
- ¼ tsp salt
Side Dish Instructions
- Toss avocado with lemon juice in a bowl. Add radishes, onion, and salt. Toss gently.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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