Mexican Chicken Lime Soup

27 Mar

2 teaspoons olive oil
1 medium onion , chopped
2 cloves garlic , smashed
2 boneless skinless chicken breast half , diced in half inch pieces
4  cups low sodium chicken broth
1 medium avocado , diced
1 large tomato , diced
1 zucchini, half moon chop
2 lime, juiced
1/4 cup fresh cilantro , rough chopped
1/2 cup cooked rice

In a large saucepan, heat oil over medium low heat.

Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.

Add stock and bring to boil.

Stir chicken in and reduce heat to low.

Partially cover and simmer very gently for about 10 minutes.

In a small bowl, gently combine zucchini, tomato, avocado, lime juice, hot sauce and cilantro; set aside.

Just before serving, stir in cooked rice, tomato/avocado mixture; serve immediately.

NUTRITIONAL INFORMATION

CALORIES: 392
PROTEIN: 27 g
CARBOHYDRATES: 26 g
DIETARY FIBER: 9 g
SUGARS: 6.4 g
FAT: 23 g
SATURATED FAT: 3.8 g
CHOLESTEROL: 34.2 mg
SODIUM: 219.9 mg

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