This is a colorful, healthy soup lightly flavored with lemon, lime and cilantro and topped with freshly-made salsa and sour cream. It's very low in fat, high in nutritional value and is warm, comforting and satisfying.
Boil 2 large, split skinless chicken breasts and 4 skinless chicken thighs until cooked. You can add onion, celery, bay leaf, garlic, salt etc. to the water to create a nice chicken broth. Strain the broth and keep the chicken. Pull it into bite-size pieces.
This soup is loaded with fabulous veggies and fruits. Finely chop 2.5 lbs of red potatoes (peels on), 3 large peeled carrots, 1 celery bunch, 1 yellow onion and 1 bunch of green onions. Dice 6 cloves of garlic and 3/4 bunch of cilantro.
Place all of the veggies in a large stock pot along with 1/2 teaspoon of cumin and the juice of one lemon and 3 T of olive oil.
Cover the veggies with 8 cups of chicken broth. (Add low-sodium organic canned broth if needed). Cook the veggies until tender. In the meantime make the salsa. Finely chop 1 large tomato, 1/2 bunch of green onions, 1/4 bunch of cilantro, 2 cloves garlic, 1 jalapeno pepper. Combine and add the juice of one lime, salt and pepper to taste.
Add the pulled chicken to the veggies and chicken broth
Ladel into bowls and top with fresh salsa and light sour cream. Enjoy!
1 comment:
I just finally got the opportunity to make this soup tonight. So so delicious. Thank you.
Post a Comment