Green Chile Chicken Soup
Avocado, Radish, and Tomato Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts, cubed
- 1 onion, chopped
- 2 zucchini, halved lengthwise and sliced
- 3 carrots, sliced
- ½ head green cabbage, chopped
- 2 (32-oz) cartons organic chicken bone broth (or use organic chicken broth)
- 1 (28-oz) can fire-roasted crushed tomatoes
- 1 (20-oz) can diced tomatoes and green chiles
- ½ cup chopped fresh cilantro
- 2 Tbsp ground cumin
- 1 Tbsp fresh lime juice
Instructions
- Bring all ingredients except lime juice to a boil in a large Dutch oven over medium-high heat. Reduce heat, and simmer 30 minutes or until cabbage is tender.
- Remove chicken, and shred with 2 forks; add back to soup. Stir in lime juice before serving.
Side Dish Ingredients
- 4 Roma tomatoes, cut into wedges
- 2 avocados, sliced
- 4 radishes, thinly sliced
- 2 Tbsp extra virgin olive oil
- 1½ Tbsp fresh lime juice
Side Dish Instructions
- Combine all ingredients in a bowl; season with salt and pepper, if desired. Let stand 5 minutes before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
343
|
156
|
499
|
| Fat (g) | 5 | 15 | 20 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 48 | 2 | 50 |
| Carb (g) | 27 | 8 | 35 |
| Fiber (g) | 9 | 5 | 14 |
| Sodium (mg) | 843 | 7 | 850 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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