Warming and filling soup at the end of the long day allows you to relax and refuel to begin your evening. This week’s first recipe, Chicken and Avocado Soup, can be thrown together and cook while you take care of other business for a few minutes or put your feet up. Slow Cooker Chipotle Chicken Soup can be assembled the night before or in the morning to cook and be ready for you when you walk in the door! Regardless of what works better with your schedule, plan one or both of these this week and you can’t go wrong to fuel your body and satisfy your taste buds. Enjoy!
Challenge of the Week: Sometimes we all get in a rut buying and eating the same food week after week. Hopefully, our weekly recipes are helping you branch out from your box! If not, commit to trying one new recipe this week for a meal or snack (it could be simply trying peanut butter and all natural jam on a rice cake or greek yogurt with berries). This will give your body different nutrients and flavor experiences. After all variety is the spice of life!
Chicken and Avocado Soup
– 5 cups reduced sodium chicken broth
-2 cups shredded chicken breast
-1 tomato, diced
-2 cloves garlic, minced
-2 tsp olive oil
-salt + fresh pepper to taste
-pinch chipotle chile powder (optional)
-1-1/2 cups scallions, chopped fine
-2 small ripe hass avocados, diced
-1/3 cup cilantro, chopped fine
-4 lime wedges
In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.
In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.
Slow Cooker Chipotle Chicken Soup
-1 lb. boneless chicken breasts
-4 cups chicken stock
-1 15 oz. can full-fat coconut milk
-2 cups ripe tomatoes, diced
-1 cup white onion, chopped
-3 T chipotle peppers in adobo sauce (sauce only)
-2 T ground cumin
-1 t smoked paprika
-2 t sea salt
-Optional Toppings: chopped cilantro, diced avocado, lime wedges
Turn slow cooker to low heat setting and add chicken breasts, tomatoes, onion, chicken stock, chipotle sauce, cumin, smoked paprika and sea salt. Cover and cook 5-6 hours.
Remove chicken breasts and shred with 2 forks. Add chicken back to slow cooker and stir in coconut milk. Cook an additional 20 minutes, uncovered, to reduce slightly.
Ladle soup into bowls and serve with chopped cilantro, avocado and lime wedge.
Tip: Chipotle is spicy, so be sure to adjust the amount to your preferences by tasting a little bit before adding.
-Kay Simms, MS, HFI, CSCS