Southwest Chicken Vegetable Soup
Greens with Cilantro-Ranch Dressing
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 2 Tbsp olive oil
- 6 cups water
- 4 cups frozen mixed vegetables
- 2 (10-oz) cans diced tomatoes with green chiles
- 1½ Tbsp smoked paprika
- ½ cup chopped fresh parsley
- 2 avocados, sliced
- 1 lime, cut into 6 wedges
Instructions
- Cook chicken in hot oil in a large Dutch oven over medium heat 5 to 6 minutes or until browned.
- Add water, vegetables, tomatoes, and paprika; bring to a boil. Reduce heat; cover and simmer 20 minutes. Stir in parsley.
- Spoon soup into bowls; top with avocado. Serve with lime wedges.
Side Dish Ingredients
- ¾ cup Ranch dressing
- ¼ cup chopped fresh cilantro
- 1 English cucumber
- 10 cups torn green leaf lettuce
Side Dish Instructions
- Whisk together Ranch dressing and cilantro.
- Cut cucumber in half lengthwise; slice into ½-inch-thick half moons.
- Place lettuce and cucumber in a large bowl. Drizzle with dressing; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
313
|
60
|
373
|
| Fat (g) | 17 | 3 | 20 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 25 | 2 | 27 |
| Carb (g) | 17 | 6 | 23 |
| Fiber (g) | 11 | 1 | 12 |
| Sodium (mg) | 559 | 297 | 856 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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