Southwestern Chicken and Pepper Soup
with avocado / red onion / cilantro
Using leftover chicken and peppers from earlier in the week makes this southwestern-inspired soup a breeze to prepare. Top it with avocado, red onion and cilantro.
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Ingredients
Southwestern Chicken and Pepper Soup:
- Onions, red - 1/2 , chopped
- Carrots, large - 1 , chopped
- Avocados - 1 , chopped
- Oil, cooking - 1 Tbsp
- Tomato juice (look for this in the juice aisle) - 3 cups
- Stock, chicken or vegetable - 2 cups
- Leftover chicken and peppers (from Tues) - ~3 cups
- Cilantro leaves - 2 Tbsp , chopped
Nutrition Facts
Amount Per Serving
Calories
403
Just a moment...
% Daily Value
Total Fat
15g
23%
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Saturated Fat
3g
16%
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Trans Fat
0g
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Cholesterol
53mg
18%
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Sodium
1252mg
52%
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Total Carbohydrate
24g
8%
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Dietary Fiber
7g
30%
Just a moment...
Sugars
10g
Just a moment...
Protein
34g
Just a moment...
Prep
- Red onions / Carrots - Prep as directed. (Can be done up to 5 days ahead)
- Chop avocados.
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Make
- Heat a saucepan over medium heat. Add cooking oil and carrots and saute until carrots are tender. Add tomato juice, stock and leftover chicken and peppers. Bring to a simmer and cook until all ingredients are hot, 4 to 5 minutes.
- Serve soup topped with avocado, cilantro leaves, and red onions. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
403
Just a moment...
% Daily Value
Total Fat
15g
23%
Just a moment...
Saturated Fat
3g
16%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
53mg
18%
Just a moment...
Sodium
1252mg
52%
Just a moment...
Total Carbohydrate
24g
8%
Just a moment...
Dietary Fiber
7g
30%
Just a moment...
Sugars
10g
Just a moment...
Protein
34g
Just a moment...
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