Chicken Soup Mexicana

1576319027sized.jpg

Why recepie famous for?

All of your favorite Mexican flavors mix together in this soup while the canola oil and avocado supply healthy fats. ¡Muy delicioso! This Heart-Check Certified recipe is brought to you by reciperian.com

Ingredients


1 small avocado (peeled, sliced)
1 tablespoon canola oil
3 medium carrots (thinly sliced)
4 celery stalks (sliced)
2 lbs cooked chicken, cubed 1 kg
8 cups low-sodium chicken stock
2 teaspoons cumin
2/3 cup lentils
2 garlic cloves
1 medium onion (sliced)
1 cup frozen peas
1/8 teaspoon ground Black pepper
1 teaspoon red pepper flakes
1 can no-salt-added tomatoes
1 small zucchini (thinly sliced)

Instructions

Tip: Click on step to mark as complete.

In Dutch oven, heat canola oil. Add garlic, onion and celery. Sauté until vegetables are tender. Season with black pepper, cumin and red pepper flakes.
Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender. Add chicken, zucchini and peas. Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.

leave comments


Open Recipes