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Recipes

Chicken Vegetable Salsa Soup

4 Servings

Ingredients

Chicken
  • 1 lb chicken breasts
  • salt and pepper to taste
  • cayenne, to taste (Optional)
    • Soup
  • 2 qts chicken broth (32 oz, no added sugar or oil)
  • 1 1/2 cups chopped celery
  • 1 medium yellow onion, chopped
  • 1 14.5 oz can diced tomatoes (plain or fire roasted)
  • 1 12 oz jar salsa (no sugar added)
  • 2 cups your choice of vegetables, chopped (green beans, zucchini or broccoli)
  • 2 tsp Celtic sea salt
  • 1 tsp black pepper
  • 1/4 cup fresh parsley or cilantro, chopped
  • 4 lime wedges for serving
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    Instructions

    Chicken Preparation

    1. Preheat oven to 375°F.

    2. Season chicken breasts with salt, pepper and cayenne.

    3. Bake chicken for 15-20 minutes or until juices run clear while you begin your soup preparation.

    4. Remove, let cool and cut into bite-size pieces.

    Soup Preparation

    1. Place chicken broth in large sauce pan.

    2. Add celery, onion, diced tomatoes and salsa.

    3. Boil for 10-15 minutes.

    4. Add vegetables and cook for an additional 10 minutes, then remove from heat.

    To Serve

    1. Divide chicken into four servings.

    2. Spoon heated vegetable soup into bowl and add measured chicken.

    3. Sprinkle with salt, pepper, and fresh parsley or cilantro.

    4. Serve with lime wedges.

    Notes

    1 serving = 4 oz protein, 2 cups vegetable

    Slow Cooker Version:

  • Add all ingredients to a slow cooker.
  • Cook on high 4 hours (low for 8 hours).
  • Remove chicken breasts, shred with a fork, and stir back into soup.
  • Divide into four servings.
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