Mexican Chicken Soup with Avocado & Tortilla Crisps
- Time
- 40 min
- Serves
- 2
- Style
- Classic
Ingredients
- 1avocado
- ¾ lbchicken breasts, boneless skinless
- 16 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- 1 (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- 1lime
- 2small corn tortillas
- ½ mediumyellow onion
- black pepper
- cumin, ground
- extra virgin olive oil
- salt
- virgin coconut oil
Cookware
- baking sheet pan
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- ladle
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- stainless steel or cast iron skillet
- stirring spoon
- tongs
Per serving
- Calories
- 607
- Protein
- 49g
- Carbs
- 36g
- Fat
- 32g
- Fiber
- 13g
- Sodium
- 203mg
Method
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