(Sarah - stormy_chica)
Mexican Chicken Soup
I'd imagine you can modify it to your tastes.
1 1/2 tbsp olive oil
1/2 med. onion, chopped
2 lg garlic cloves, minced
2 med zucchini, diced
1 bunch Swiss chard leaves, cut into ribbons and chopped
3 (13-ounce) cans low-sodium chicken broth
2 lg boneless chicken breasts, cut into bite sized pieces
2 canned chipotle peppers, rinsed, seeded, and minced'
Salt and pepper to taste
1 cup Monterey Jack cheese cubes
1/2 cup chopped cilantro leaves
1/2 avocado, diced
In a large saucepan or dutch oven over medium-high
heat, warm the oil and when it's hot add the onion. Cook,
stirring frequently, until it's soft, about 4 minutes. Add
the garlic and stir for 1 minute.
Add the zucchini and chard, and cook, stirring,
for another minute. Add the broth and bring the soup to a
boil, then lower the heat and simmer for about 8 minutes.
Add the chiken pieces and the minced chile
peppers and cook for another 5 minutes or until the chicen
is cooked through. Season to taste with salt and pepper.
To serve, divide the cheese cubes among four
deep soup bowls, ladle the soup over, and garnish with cilantro
and avocado dice.
from the Low Carb Cookbook by Fran McCullough. If
you don't have this cookbook, I highly recommend you check
it out! :)