Southwestern Chicken Soup

By JenHall

Very good. Dropped the beans this time - still very yummy..... Used homemade broth too - that gives it the extra yummy-kick!! :)

Ingredients

• 15 oz. chicken breasts, chopped into bite-sized pieces (15 protein)
• 1 1/2 cups onion, chopped (1 carb)
• 3 cloves garlic, chopped
• 1 jalapeno pepper, chopped (removed seeds for less heat)
• 2 cups green bell pepper, chopped (1 carb)
• 4 cups fresh spinach or about 4 oz. frozen spinach (estimate, use what you want)
• 1 tablespoon cumin
• 2 1/2 teaspoons olive oil (10 fat)
• 1 - 14 oz. can chopped tomatoes (1 carb)
• 5 tablespoons avocado, chopped (5 fat)
• 1 quart chicken stock
• 1/4 cup cilantro, torn
• 1/3 cup lime juice (a little over 2 limes) (1 carb)
• 1 1/2 cups black beans, drained and rinsed (about 1 can) (6 carb)

Details

Servings 5

Preparation

Step 1

Heat oil in a large soup pot over medium-high heat, and add garlic, onion, and peppers. Cook until soft and starting to get some color, about 5 minutes. Lower heat to medium. Add chicken and cumin and cook another 5 minutes. Add chicken stock, spinach, beans, and tomatoes. Raise heat to medium-high and simmer for 10 minutes. Remove from heat and add lime juice, stirring well. Season with salt and pepper to taste.

Divide into 5 servings, sprinkling each serving with cilantro and 1 tablespoon chopped avocado.

NOTE: I added the spinach with 2 minutes left to go in the last 10 minute cooking period - perfect - not too soggy...