Sonoma Chicken Soup with Avocado & Lime (a Lean and Green Recipe)
Nothing makes your mouth happier than to put something in it that makes ALL your taste buds light up like the 4th of July!
This Sonoma Chicken Soup with Avocado and Lime Lean and Green recipe has all the flavors that make your mouth say “WOW” while being so easy, you’ll want to eat it all the time.
Whether you make it fat-free in the slow cooker or on the stove top, this meal is sure to please. Make a double batch & bring for lunch!
1½ lb. boneless, skinless chicken breasts, sliced into thin, bite-sized strips
4 scallions whites minced, greens chopped
8 C chicken broth
½ C chopped tomatoes (Roma or grape)
1/3 C fresh chopped cilantro
1 lime, juiced
1 medium avocados, diced*
In a large pot, heat the oil over medium high heat.
Once hot, add the chicken and scallions and sauté for 2 minutes. Add seasonings, broth and tomatoes to the pot & stir.
Add seasonings, broth and tomatoes to the pot & stir.
Bring mixture to a boil then reduce heat to medium, cover with a lid and simmer for 15 minutes.
While soup is cooking, prepare cilantro, lime and avocado. When allotted time has passed, stir in the cilantro and lime juice.
To serve, place a small amount of avocado in the bottom of each of 4 soup bowls and ladle soup into the bowl over the avocado. Serve hot. *avocado optional
Recipe Notes & Optavia Counts
1 serving of soup without avocado is 1 Lean, ¼ Green, 1 Healthy Fat and 1 Condiment. If using avocado, count as an additional healthy fat.
Slow Cooker: Omit oil. Add first 6 ingredients (after oil) to your slow cooker and cover. Cook on high for 4 hours or on low for 6. Stir in the cilantro and lime juice. To serve, place a small amount of avocado in the bottom of each of 4 soup bowls and ladle soup into the bowl over the avocado. Serve hot. *avocado optional
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