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Heart Healthy Mexican Chicken Soup

Ingredients:

  • 1 ½ lb. shredded, cooked chicken
  • 1 tbsp grassfed butter, ghee, coconut oil
  • 4 stalks celery, finely diced
  • 1 large white onion, finely diced
  • 4 carrots, finely diced
  • 3 Roma tomatoes, diced
  • 64 ounces of chicken broth
  • 2 cloves garlic, grated or minced
  • 2 tbsp lime juice
  • 1 tbsp ground cumin
  • ½ tsp oregano
  • ½ tsp ground coriander
  • Salt and pepper to taste

For garnish:

  • Avocado, sliced
  • Jalapenos
  • Lime wedges
  • Cilantro
  • Sour cream or Greek yogurt

Instructions

  1. In soup pot or Dutch oven, heat the butter/ghee/coconut oil over medium-high heat. Add the onion, carrots, and celery and sauté for 4-5 minutes, just until tender. Add garlic, sauté for 1 minute longer.
  2. Add in the seasonings and tomatoes. Bring to a boil, then lower the heat and let the soup simmer for 10 minutes.
  3. Add in the shredded chicken, stir to combine. Allow to simmer for 5 more minutes or until the chicken is heated.
  4. Your soup is ready to serve!

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