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Thursday, January 5, 2012

Green Chile Chicken Soup


1 sm        Onion (diced)
1 sm can  Green Chiles
2 cloves   Garlic (diced)
2 cups     Beef Broth
1 cup      Brown Rice (instant or cooked)
splash     Braggs
2 cups    Cooked Chicken
              (I like to grill it with salt/pepper/lime juice)
              Either shred or chunk into bite sized pieces

Fresh Garnish:
Cilantro / Tomatos / Avocado - all diced and mixed together with a touch of lime juice

1. Saute' onions and green chile's until tender.

2. Add Garlic and bloom, heat until fragrant but not burned (about a minute.)

3. Add beef broth, brown rice, Braggs, and chicken.
(if rice is not cooked. add additional water as package suggests and wait to add chicken until rice is cooked)
Heat together until chicken is warm.

Serve with a large scoop of garnish on top of each bowl. Makes about 4 servings.
For a Paleo version - leave out the rice

1 comment:

Helga Laing said...

This soup is fabulous!! It has just a slight kick with a delicious mexican flavor! My taste buds were excited! Will definately make this again... and again... and again. :)