Mexican Chicken Soup

Name: Mexican Chicken Soup
Prep time: 30 min
Ingredients: 1 1/2 lbs. raw boneless skinless chicken breasts, halved; 1/8 tsp. black pepper; 1/2 tsp. salt; 1 cup plus 2 tbsp. chopped cilantro; 4 cups reduced-sodium chicken broth; 2 cups chopped tomatoes; 2 cups chopped carrots; 2 cups chopped onion; 1 cup chopped celery; 1/4 cup seeded and chopped jalapeño pepper (about 1 pepper’s worth); 2 tsp. chopped garlic; 1 tsp. chili powder; 1 tsp. cumin; 1/2 cup plus 2 tbsp. fat-free plain Greek yogurt; 5 oz. (about 3/4 cup) chopped avocado (about 1 medium avocado’s worth); Optional garnish: lime wedges

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Prep Time: 30 minutes

Servings: 10

Author : Hungry Girl

Instructions

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Step 1

Place chicken in a slow cooker, and season with pepper and 1/4 tsp. salt. Top with 1/2 cup cilantro.

Step 2

Add all remaining ingredients except yogurt, avocado, and remaining cilantro. Stir well.

Step 3

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Step 4

Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it.

Step 5

Return shredded chicken to the slow cooker, and mix well.

Step 6

Top each serving with 1 tbsp. cilantro, 1 tbsp. yogurt, and 1/2 oz. (about 2 tbsp.) avocado.

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