Posts tagged #soup

Chicken Lime Avocado Soup

Hey there!

I'm really excited to share this recipe with you today! I made this last week for the hubby and I. To my surprise, my 6 year old diva also enjoyed this soup too! I always find it amazing when she is willing to try something other than her normal kid staples. As the soup was cooking on the stove she pointed her nose up and took in a deep sniff and goes " ahhh it smells so good"!

With that being said,  I would like to say this is KID APPROVED! This is also an acceptable recipe if you are currently doing the Fast Metabolism Diet during phase three. This is a super easy recipe and doesn't take long at all. 

Makes 6 servings


1.5 pounds of boneless skinless chicken. I used the chicken tender strips, about 10 of them.

5 cloves of minced garlic

3-4 Roma tomatoes, seeded and chopped

2 14 oz containers of low sodium chicken broth

1 cup of diced yellow onion

1/3 cup of freshly chopped cilantro

2 seeded and minced jalapeno (You can add more for spice. This soup is very mild if not any spice so totally tolerable for kids)

3/4 teaspoon cumin

2 tablespoons olive or coconut oil

2-3 limes

3-4 avocados

Sea salt

Fresh ground pepper

Optional: shredded chihuahua cheese and/or sour cream and/or tortilla chips

What you do...

In a large pot heat 2 tablespoons of olive or coconut oil over medium heat. Add your onion and jalapeno and saute until caramelized and tender, about 2-3 minutes. 

Add in the garlic and saute for 1 minute. This is about the time your house starts to smell awesome!

Add in chicken broth, tomato, cumin, and salt and pepper to taste. Add in your chicken and bring to a boil. Once you have reached a boil reduce heat to low to medium and let it simmer for 8-10 minutes. You will want the lower end of that time if you are using chicken strips like myself. For a chicken breast you want to cook for at least 10 minutes. 

Once chicken has cooked through, remove from your pot and set aside to rest for 5-10 minutes. After you have let your chicken set, take a fork and knife and shred your chicken. *I feel that the chicken tender strips shred easier than the chicken breasts.

Return your shredded chicken into the pot of soup and add your cilantro. 

Now you are Ready to serve!

Serve soup with a fresh lime squeeze on the side. This allows each guest to add their desired amount of lime. Some will like it more tangy than others but whats great is you can personally make it how you like it. It's also fun for the kids. I would recommend about 2 lime wedges per serving along with half an avocado.

Don't forget your optional toppings as well!

I hope you guys enjoy this amazingly healthy and fresh recipe! I know our family loved it!

xoxo, Katie

Posted on August 21, 2015 and filed under Food, Wellness.

Chicken Tortilla Soup

I made this tonight and it turned out very tasty. I was please that it wasn't overwhelmed with sodium like most soups. It's actually pretty healthy. An original recipe of mine! This batch is pretty large and is great for a family and leftovers!


3 Chicken breasts

3 Garlic cloves minced

1 cup of onion chopped

2 14 oz cans of diced tomatoes, drained

1 can of green chilies, drained

10 corn tortillas

1 8oz can tomato sauce

1 teaspoon cumin

1 1/2 teaspoon dried oregano

48 oz chicken broth ( I used College Inn Light and Fat free, 50%less sodium)

1 tablespoon olive oil

vegetable oil

Cheddar cheese


Optional toppings: sour cream, lime wedges, avocado

What you do...

1)Boil chicken breasts until cooked, about 20 minutes. Set aside to cool.

2)In a large pan saute onions, garlic with a tablespoon of olive oil. Cook until onions are tender.

3)Add tomatoes, tomato sauce, green chili, oregano, and cumin. Stir

4) In a large sauce pan bring the chicken broth to boil. Add the tomato mixture to the sauce pan. Bring to boil. Reduce heat and simmer for 20 minutes. Shred the cooled chicken

5)Slice tortillas in strips. In a pan of hot vegetable oil, fry the tortilla strips, about 30 seconds until they get golden. Place on a plate covered with a paper towel.

6)After the soup has simmered for 20 minutes add the shredded chicken and heat through.

Serve with the tortilla strips and sprinkle shredded cheddar on top and garnish with cilantro. You can also add other toppings such as sour cream, avocado, and a squeeze of a lime wedge.


Posted on January 30, 2011 and filed under Food.