If you love chicken tortilla soup, you’ll love this lighter version of FRESH Chicken Avocado Soup made with tender chicken breast, scallions, avocado and cilantro in a lightly spiced chicken broth with a squeeze of lime. Coming in at under 300 calories per serving, this dish is the perfect calorie controlled lunch or dinner. This meal costs less than $8 (for four servings) to make.
And this soup is super easy to prepare, just have all your ingredients ready to go before you start.
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1-1/2 cups scallions or mexican onions, chopped
- 1 large tomato, diced
- 5 cups chicken broth, low sodium
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 chicken breasts
- 2 ripe medium avocados, diced
- 1/2 cup cilantro, chopped fine
- 1 lime, quartered into wedges
- salt and pepper to taste
Step 1. In a large pot, heat oil over medium heat. Add the garlic and only 1 cup of scallions (reserve ½ cup for topping). Sauté about 2 minutes. Then add diced tomato and sauté another minute, until soft.
Step 2. Add cumin and chili powder and stir. Then add chicken broth and bring to a boil.
Step 3. Add whole chicken breasts to the broth and cover and simmer on low for about 15 minutes.
Step 4. Remove the chicken breasts and cut in the middle to test for doneness. They should not be pink in the middle. Shred the chicken with two forks.
Step 5. Taste the broth and season with salt and pepper to taste if desired.
Step 6. In four bowls, fill each with 1/2 cup chicken, 1/2 diced avocado, remainder of the scallions (divided) along with the cilantro. Ladle 1 cup chicken broth into the bowls serve with a couple of lime wedges.
Nutrition information per serving: Calories 288, Fat 16 g, Carbohydrate 14 g, Fiber 7 g, Protein 22 g, Sodium (varies to taste) with no added salt: 90 mg