Monday, April 1, 2013

Make it Monday: Mexican Chicken Soup

As I've mentioned before, I like to try to try variations of my favorite restaurant dishes, well here is another I have adapted. This has become one of my family's favorite recipes, and it is perfect for Spring. This recipe makes 8-10 servings, which I love because we can have it for leftovers and lunches. If you prefer a smaller portion just cut the recipe in half.

  • 4 chicken breasts, boneless, skinless
  • 1 onion, chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons oregano
  • salt & pepper to taste
  • 1 tablespoon coconut oil
  • 2  cans (49oz) of low sodium chicken broth
  • 2 cups rice, cooked per directions (this can be substituted with Quinoa or brown rice)
  • 20oz Pico de gallo*
  • 2 avocados

Heat the coconut oil in a large saucepan and saute the onions and garlic until translucent. Add in the broth, oregano and the chicken. Bring to a boil and then turn down to a simmer for 50 minutes.
Remove the chicken from the pot and use 2 forks to shred the chicken. Place shredded chicken back in pot. Add the Pico de gallo to soup and continue to simmer for 10 minutes. Add the rice. Top with sliced avocado.

Pico de gallo recipe
  • 4 ripe plum tomatoes, seeded and finely chopped
  • 1 small white onion, finely chopped
  • 1/2 cup cilantro leaf, chopped (or more to taste!)
  • 2 -3 jalapeno peppers, seeded and finely chopped
  • 1 tablespoon lime juice
Do you have a favorite Springtime recipe?