I had 2 chicken breasts in my freezer and a hankering for an easy soup, so I searched until I found a recipe that I had all of the ingredients on hand AND was a healthy recipe. I was excited to try this recipe and threw this together (in my crockpot) literally in about 5 minutes. It is so simple. As you can see from the photo above, I took this picture before I added the cilantro. If you like cilantro (and don't think it tastes like soap), add the cilantro! It gives it such good flavor. Also if you are being a dad less healthy, add some shredded cheese, a dollop of sour cream, and maybe a few crushed tortilla chips. :) I never added the avocado either...not because I don't like it, but because I didn't have any on hand. I seriously contemplated adding some guacamole that I DID have in my fridge, but decided against it.
2 Tbsp olive oil
2 Tbsp olive oil
1 medium yellow onion
2 stalks celery
1 medium jalapeno
4 cloves garlic
¾ lb. chicken breast
6 cups chicken broth
1 (14.5 oz.) can diced tomatoes w/chiles
1 tsp oregano
½ Tbsp cumin
1 medium lime
½ bunch cilantro
1 medium avocado
Dice the onion, celery, and jalapeno (scrape the seeds out
of the jalapeno before dicing). Mince the garlic. Cook the onion, celery,
jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until
tender.
Add the chicken breast, chicken broth, canned tomatoes with
chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over
high heat then reduce the heat to low, place a lid on top, and let simmer for
one hour.
After simmering for an hour with a lid on, carefully remove
the chicken breast from the pot and use two forks to shred the meat. Return the
meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice
as possible from the lime by using a spoon to scrape the inside of the lime.
Rinse the cilantro and then roughly chop the leaves. Add to
the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks
to each bowl.
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