Southwest Chicken Vegetable Soup
Greens with Cilantro-Ranch Dressing
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
- 2 tsp smoked paprika
- ¼ cup chopped fresh parsley
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- Cook chicken in hot oil in a 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
- ⅓ cup Ranch dressing
- 2 Tbsp chopped fresh cilantro
- ½ English cucumber
- 5 cups torn green leaf lettuce
Side Dish Instructions
- Whisk together Ranch dressing and cilantro in a medium bowl.
- Cut cucumber in half lengthwise; slice into ½-inch-thick half moons.
- Add lettuce and cucumber to bowl with dressing; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
313
|
112
|
425
|
| Fat (g) | 17 | 10 | 27 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 25 | 1 | 26 |
| Carb (g) | 17 | 5 | 22 |
| Fiber (g) | 11 | 1 | 12 |
| Sodium (mg) | 559 | 248 | 807 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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