Southwestern Chicken and Pepper Soup
with avocado / red onion / cilantro
Ingredients
- 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
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
Reviews
Ratings
Most Helpful
Great soup, but what were the "leftover beans from Tuesday?" Please write what recipe it refers back to (the date) so I know whether the beans were seasoned or not.
49 reviews
I added cumin, garlic, and bay leaves I made this 8 min on high with raw chicken in IP. Natural release and shred chicken after. Good and filling but missing something.
This is fantastic. It's so easy to put together, even if this is something you pcijed from the archives like I did and then you needed to find the fajita recipe to find out how to make the chicken. I'll make this again for sure.