Southwest Chicken Soup
Brussels Sprouts Salad
Ingredients
- 1 stalk celery, chopped
- ¼ onion, chopped
- 1 clove garlic, minced
- 2 Tbsp olive oil
- 1½ cups low-sodium chicken broth
- ½ (14.5-oz) can fire-roasted diced tomatoes
- 1½ cups chopped rotisserie chicken
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ (8-oz) block cream cheese, softened
- ½ avocado, diced
Instructions
- Sauté celery, onion, and garlic in hot oil in a Dutch oven over medium heat 6 minutes or until tender, stirring occasionally.
- Stir in broth, tomatoes, chicken, chili powder, cumin, and oregano. Bring to a simmer over medium-high heat. Reduce heat to medium, and cook 15 minutes. Add cream cheese, stirring until melted.
- Spoon soup into bowls; top with avocado.
Side Dish Ingredients
- 3 slices bacon
- ½ Tbsp olive oil
- ½ lb Brussels sprouts, halved
- ½ Tbsp apple cider vinegar
- ¼ tsp garlic salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook bacon in a skillet over medium heat until crisp. Drain, reserving drippings in skillet. Crumble bacon.
- Add oil to drippings, and increase heat to medium-high. Add Brussels sprouts. Cook 7 minutes or until sprouts begin to brown.
- Add crumbled bacon, vinegar, garlic salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
334
|
149
|
483
|
| Fat (g) | 24 | 12 | 36 |
| Sat. Fat (g) | 7 | 4 | 11 |
| Protein (g) | 19 | 4 | 23 |
| Carb (g) | 8 | 5 | 13 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 817 | 291 | 1108 |
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