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

Active: 20 min Total: 20 min
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

Metric
Servings:
4
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

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Prep

  1. Red onions / Carrots - Prep as directed. (Can be done up to 5 days ahead)
  2. Chop avocados.

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Make

  1. 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.
  2. Serve soup topped with avocado, cilantro leaves, and red onions. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


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