Since no one proposed to you after making a roast chicken, you might be looking for more uses for your leftover chicken.
This healthy soup is fresh, light and makes a great weekday lunch. I brought it with me to work with a bag full of cilantro (not weird at all…) and avocado to top it with. Speaking of large amounts of cilantro…
One of my favorite places to eat in college was a Mexican place called Las Margaritas. My friend Julie tipped me off to the best thing on on their menu. It isn’t what you would expect (something covered in cheese), but rather a simple chicken soup: a light broth with shredded chicken, rice, carrots, potatoes and onions. The soup is served with a plate full of chopped cilantro and sliced avocado, which is why I loved it so much. To this day I still get cravings for the Las Margaritas chicken soup. If you’re ever in Gainesville and cilantro makes you happy, it’s a must.
You can definitely make this more hearty by adding potatoes, beans, rice or tortillas. Just make sure not to skimp on the cilantro 😉
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 jalapeno, finely chopped (leave the seeds in if you want more heat)
- 1 28 oz can fire-roasted tomatoes
- 1 4 oz can diced green chiles
- 4 cups chicken stock
- 2 tsp cumin
- 1 tsp salt
- 2 cups cooked chicken, shredded
- Juice of 1 lime
- Salt and pepper to taste
- 2 tbsp cilantro, chopped
- 1 avocado, diced
- Heat olive oil in a large pot over medium high heat.
- Add onion, pepper, garlic and jalapeno. Saute until onions are translucent, about 7 minutes.
- Add tomatoes, chiles, stock cumin and salt; bring to a boil.
- Turn heat down to low and let simmer for 15 minutes.
- Add cooked chicken and simmer for 5 more minutes, until chicken is cooked through.
- Add lime juice to soup. Season with salt and pepper to taste.
- Serve warm. Garnish with fresh cilantro and avocado.
Recipe adapted from PaleOMG