Southwestern Chicken and Pepper Soup
with avocado / red onion / cilantro

Name: Southwestern Chicken and Pepper Soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 Onions, red, chopped; 1 Carrots, large, chopped; 1 Avocados, chopped; 1 Tbsp Oil, cooking; 3 cups Tomato juice (look for this in the juice aisle); 2 cups Stock, chicken or vegetable; ~3 cups Leftover chicken and peppers (from Tues); 2 Tbsp Cilantro leaves, chopped

Active: 20 min Total: 20 min

Original GF Paleo Vegetarian

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.

Dependency

Slow-Cooker Southwestern Chicken and Peppers

Ingredients

Metric

Servings:

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

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!

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Southwestern Chicken and Pepper Soup with avocado / red onion / cilantro