South of the Border Chicken Vegetable Soup
Ingredients
- ½ lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 Tbsp olive oil
- 3 cups water
- 2 cups frozen mixed vegetables
- 1 (10-oz) can diced tomatoes with green chiles
- 1 Tbsp smoked paprika
- ¼ cup chopped fresh parsley
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- Cook chicken in hot oil in a large Dutch oven over medium heat 2 minutes or until no longer pink.
- 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.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
313
|
313
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 25 | 25 |
| Carb (g) | 17 | 17 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 559 | 559 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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