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–+ servings

Spanish Chicken Soup

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 medium jalapeno seeded and chopped
  • 1 1/2 quarts low sodium chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Sea salt and freshly ground black pepper to taste
  • 2 medium limes juiced
  • 2 6 ounce boneless skinless chicken breast halves cooked and chopped
  • 1 cup chopped cilantro
  • 2 medium avocados pitted, peeled and sliced

Instructions
 

  • In a large saucepan over medium heat, melt the coconut oil. Add the onion, garlic and jalapeno and cook for 5 minutes, until soft.
  • Stir in the next 5 ingredients (broth through salt and pepper). Bring mixture to a boil then reduce heat and simmer for 15 minutes.
  • Stir in the remaining ingredients (lime juice through avocados) cook for 5 to 8 minutes, until the soup is heated through and vegetables are tender.
  • Remove from heat and serve.
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