Based on a South Beach Phase 1 Recipe, tastes like a Mexican/Latin dish
Makes 4-6 servings in 30-40 minutes
1 tablespoon olive oil
½ large red onion, chopped
½ tsp crushed red pepper
½ tsp chili powder
2 tsp minced garlic
2 tsp ground cumin
½ tsp salt, black pepper
4 cups chicken broth
1-2 boneless, skinless, raw chicken breasts
2-3 zucchini, sliced, halved
1 lb frozen chopped kale
1 cup salsa
1 cup V8 (or use more salsa)
1 cup fresh cilantro, chopped
¼ cup lime juice (optional)
Prep all fresh vegetables. Defrost the chicken. Slice the raw chicken across the narrow end. Cut each slice into very thin strips, about ¼ inch thick. Mix the garlic, peppers, salt, chili, and cumin together in a small bowl.
Heat oil over medium heat in large cast iron skillet or your usual soup pot. Sauté onion for 5 minutes. Add chicken and the spices mixture. Stir over high heat until no longer pink and starting to brown. Add the zucchini, sauté over medium, stirring, about four minutes. Add kale or spinach, stir another 1-3 minutes.
Pour in the broth gradually, bring to a slow boil. Add in the salsa and V8 (if using), stir, bring back to a slow boil. Remove from heat. Stir in cilantro and lime juice.
The recipe is dairy-free, gluten-free, soy-free. Low-carb, clean eating friendly (use organic.)
Vegetarian/Vegan alternative: omit the chicken. Replace the chicken broth with vegetable broth. After pouring in the broth, add 1.5 cups of *cooked* brown rice and 1.5 cups of *cooked* black beans, drained. Follow rest of recipe as written.
Easy Cilantro Chicken Vegetable Soup PDF (print version)
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