CHICKEN SOUP

Makes 4 servings

On cool Autumn days, nothing compares to a warm bowl of Chicken Soup. This recipe uses salsa, cubed cheese, and cabbage, adding complexity to the dish’s texture. Garnished with avocado slices, this meal keeps you satisfied and energized through your afternoon lull.

 

INGREDIENTS

4 pieces chicken, boneless/skinless
1½ cups chunky tomato salsa
2 cups chicken bone broth
½ pound manchego cheese, cubed small
1 tablespoon cilantro, chopped
1 cup cabbage julienned
2 tablespoons olive oil
Salt and black pepper, to taste
1 small avocado, sliced

 

INSTRUCTIONS

1. In a pan, heat olive oil and place chicken pieces, cook until golden brown.
2. Place the chicken, broth, and tomato salsa in a large pot, bring to a boil, and cook for 15 minutes. Add the cabbage and cilantro, cook for another 10 minutes at low temperature. Season with salt and pepper.
3. Remove from heat. Serve and garnish with cheese cubes and avocado.

 

NUTRITIONAL INFORMATION PER 1 SERVING

CALORIES (KCAL): 699 KCAL
CARBS: 9.71 G
SATURATED FAT: 14.067 G
CHOLESTEROL: 250 MG
PROTEIN: 77.58 G
POTASSIUM: 1402 MG
SODIUM: 899 MG
IRON: 2.31 MG

 

This AMAZING Recipe can be found in my Keto For Life Cookbook here

 


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