Chicken and vegetable soup with avocado
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This steaming meal-in-a-bowl is spiced with fresh jalapeño and chili powder. Garnished with creamy avocado and vibrant cilantro, it’s worthy of a casual get-together (and the recipe is easily doubled).
Ingredients
Olive oil
4 tsp
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1/2-inch cubes
Table salt
¼ tsp, or to taste
Black pepper
¼ tsp
Uncooked onion
1 medium, chopped
Bell pepper
1 item(s), small, small size, red variety, chopped
Jalapeño pepper
1 medium, minced (remove seeds for a milder soup)
Garlic
2 clove(s), minced
Chili powder
1 Tbsp
Ground cumin
2 tsp
Chicken broth
29 fl oz, 2 (14 1/2-ounce) cans
Canned diced tomatoes
14½ oz, 1 can, drained
Frozen corn
1½ cup(s), or fresh
Fresh lime juice
1 Tbsp
Avocado
½ item(s), pitted, peeled, and diced
Cilantro
¼ cup(s), chopped fresh
Instructions
1
1 Heat 2 teaspoons oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add half of chicken to pot and cook, stirring often, until lightly browned and cooked through, about 3 minutes. Transfer to plate. Repeat with remaining chicken.
2
2 Add remaining 2 teaspoons oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 5 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth and tomatoes. Cover and bring to boil.
3
3 Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in corn and chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice. Season to taste with additional salt, if desired.
4
4 Ladle soup evenly into 4 bowls. Top evenly with avocado and cilantro.
5
Serving size: (1 3/4 cups soup and 2 slices avocado)
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