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

INSTRUCTIONS

1. In a pan, heat the olive oil and add the 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 and cook for another 10 minutes at low temperature. Season with salt and pepper.
3. Remove from heat. Serve, garnishing with cheese cubes and avocado.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here