Avocado Soup with Chicken and Lime
- 4 (6 inch) corn tortillas, julienned
- 1 ½ tablespoons olive oil
- 1 white onion, thinly sliced
- 8 cloves garlic, thinly sliced
- 4 fresh jalapeno peppers, sliced
- 8 ounces skinless, boneless chicken breast halves, cut into thin strips
- 1 quart chicken broth
- ¼ cup lime juice
- 1 tomato, seeded and diced
- Salt and pepper to taste
- 1 avocado, peeled, pitted and diced
- ¼ cup chopped fresh cilantro
Preheat oven to 400°F. Arrange tortilla strips on baking sheet and bake in preheated oven until lightly browned, 3-5 minutes. In a large saucepan over medium heat, cook onion, garlic and jalapeno peppers in olive oil until lightly browned, 4-5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3-5 minutes. Stir in avocado and cilantro and heat through. Ladle soup into bowls and sprinkle with tortilla strips to serve.
Makes 4 servings. 293 calories per serving.
Black Bean Pumpkin Chili
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium sweet yellow pepper, chopped
- 3 garlic cloves, minced
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 3 cups chicken broth
- 2-1/2 cups cubed cooked turkey
- 2 teaspoons dried parsley flakes
- 2 teaspoons chili powder
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- Cubed avocado and thinly sliced green onions, optional
In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions.
Makes 10, 1-cup servings. 192 calories per serving. Recipe from www.tasteofhome.com.
Cheddar Broccoli and Ham Chowder
- 1 1/2 pounds broccoli cut into bite-sized pieces
- 3 cups chicken broth
- 4 tablespoons (2oz) butter
- 1 cup diced onions
- 1/4 cup (30g) all-purpose flour
- 1 1/2 cup milk any percentage
- 1 1/2 cup (6oz) sharp cheddar cheese cubed or shredded
- 1 cup (6oz) fully-cooked ham diced
- 1/2 teaspoon black pepper
In a medium pot, combine broccoli and chicken broth. Cover and simmer until tender, about 10 minutes. Drain the chicken broth into a separate container to use later and set broccoli and broth aside. In a large pot, over medium heat, melt butter and add onions, cooking until translucent. Add flour and cook, whisking continuously for about 2 minutes, until the flour is just golden. Continue to stir and slowly pour in chicken broth and milk. Simmer, stirring occasionally, for about 5 minutes, until the broth has thickened. Stir in cheese, ham, broccoli, pepper, and salt generously to taste. Heat until cheese is melted and soup is warmed through.
Makes 5 servings. 355 calories per serving. Recipe from bakingmischief.com
Roasted Tomato Soup
- 10 medium Roma tomatoes (cut into 1″ cubes)
- 1 tablespoon Olive oil
- 4 cloves Garlic (minced)
- 1/4 cup Water
- 1/4 cup Heavy cream (or coconut cream for paleo)
- 2 tablespoons Fresh basil (minced)
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
Preheat the oven to 400° F. Line a baking sheet with foil and grease lightly. Toss the tomato chunks with olive oil and minced garlic. Arrange in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes, until the skin on the tomatoes puckers. Transfer the tomato chunks into a blender (including garlic and liquid in the pan) and puree until smooth. (This works best with a high power blender. You can try batches with a regular blender.) Pour the tomato puree into a pot over medium heat. Add water. Season with garlic salt and black pepper to taste. Simmer for 10-15 minutes. Stir in the cream and minced basil.
Makes 6 servings. 95 calories per serving. Recipe from www.wholesomeyum.com.
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